2007 Beef Chili Cook-off Contest Rules & Information
Wednesday, July 25th, 2006 - 5 to 6 pm

Prizes:
1st Place--$75 Beef Gift Certificate - Johnson Co. Cattlemen's Association
2nd Place--$50 Beef Gift Certificate - Johnson Co. Cattlemen's Association
3rd Place--$25 Beef Gift Certificate - Johnson Co. Cattlemen's Association
People’s Choice--$50 Beef Gift Certificate - Johnson Co. Cattlemen's Association

Beef Chili Cook-off Rules:
Open to all “AGES”

1.) The entry is to be Beef Chili. It can be any combination of beef, cooked with chili peppers, various spices and other ingredients.

2.) A recipe card with recipe, ingredients, name and age must be brought along with your chili.

3.) Entries must bring a minimum of four quarts of chili.

4.) Ingredients should be pre-cooked before brought to fair. Tasting will take place from 5:00 to 5:30. Judging will begin at 5:30 with the winners announced at 5:45.

5.) We only are accepting 8 contestants. Please call Norm Ziskovsky at # 319-857-4506 to be a contestant.

7.) If you are a contestant, sign-up will take place at 4:30 under the variety tent on July 25th.

8.) Chafing Dishes will be available for people to keep their chili warm.

9.) Peoples Choice Award will be based upon the “FAVORITE CHILI” among the public. (Cups and spoons will be made available for tasting purposes.)

10.) Entries will be judged on: “The Chili the Judges Like the BEST”

11.) Recipes may be published.

Judges are:
Jerry Gilliam Owner of “Professional Wall Builders”
Tom Hotz Member of the “Beef Industry Council & the National
     Cattlemen’s Beef Assoc.—New Products Division”
Dave Panther Owner of “Hamburg Inn”
Debra Kendall—Coldwell Banker agent

2006 Beef Chili Cook-off…judges, winners, activity
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THE HEALTHY BEEF COOKBOOK
BEEF SOUPS, STEWS & CHILIS

COWBOY BEEF AND BLACK BEAN CHILI
When reprinting recipes and photos, please credit:
“As seen in The Healthy Beef Cookbook, published by John Wiley & Sons, Inc.”

This easy-to-make dish simmers for over an hour, melding the seasonings into an incredibly flavorful chili.

Total preparation and cooking time: 2 hours

1. Brown ground beef in stockpot over medium heat 8 to10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.

2. Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender. Add bell peppers and jalapeño; cook and stir 4 to 5 minutes or until peppers are tender.

3. Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste and honey; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro, if desired.

Makes 8 servings.

Nutrition information per serving: 364 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 76 mg cholesterol; 1131 mg sodium; 39 g carbohydrate; 10.6 g fiber; 34 g protein; 8.1 mg niacin; 0.8 mg vitamin B6; 2.2 mcg vitamin B12; 7.3 mg iron; 19.3 mcg selenium; 6.5 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc