Chili Cook-Off on the Patio: A Celebration of Good Food, Good Friends, and Good Times
There's something special about gathering people you care about, a few simmering pots of chili, and a dash of friendly competition! Recently, we hosted a chili cook-off on our new patio, a beautiful space crafted by Brent Nienhuis, the owner of Blue Ridge Landscaping. Brent did an incredible job—thank you, Brent, for bringing our vision to life!
With 25 friends and family members, we put our chili recipes to the test, laughed over bowls of spice and flavor, and crowned five winning chilis, each with its own prize. Because let's face it, every chance to celebrate is worth taking.
Prizes
The winning chilis? Each one brought something unique to the table. From rich, smoky flavors to a surprising hint of sweetness, every chili was a standout, and each received its own prize, recognizing the creativity and love poured into the pot. And, of course, no chili cook-off would be complete without cornbread, so I'm sharing the recipe for the best cornbread—golden, crumbly, and just a little sweet.
Here's to celebrating every opportunity, from new patios to flavorful meals with friends! I hope these recipes bring a bit of our celebration to your table.
Winning Chili Recipe
Ingredients:
2 lbs ground beef (or ground turkey)
1 large onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 can diced tomatoes (15 oz)
1 can tomato sauce (15 oz)
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
2 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper
¼ tsp cayenne pepper (adjust for heat)
1 cup beef broth or water
Optional toppings: sour cream, shredded cheese, green onions, jalapeños
Instructions:
In a large pot, brown the ground beef (or turkey) over medium heat. Add the onion, bell pepper, and garlic, and sauté until softened.
Stir in the tomatoes, tomato sauce, beans, and spices. Pour in the beef broth or water and bring everything to a simmer.
Let the chili cook on low heat for at least 45 minutes, stirring occasionally to let the flavors meld together.
Serve with your favorite toppings and enjoy the warmth and spice!
Best Cornbread Recipe
Ingredients:
2 boxes Jiffy corn muffin mix
1 cup sour cream
3 eggs, beaten
½ cup melted butter or margarine
1 tsp salt
1 can (16 oz) creamed corn, undrained
Instructions:
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a large bowl, mix all ingredients together until well combined.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 35 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean.
Allow it to cool slightly before serving.
This cornbread is a hit with its creamy texture and buttery taste—a perfect side for a hearty bowl of chili!
Cornbread Muffin Variation
For a fun twist, you can also make muffins with this cornbread recipe!
Instructions for Muffins:
Preheat the oven to 375°F (190°C) and grease or line a muffin tin.
Prepare the batter as directed above.
Pour the batter evenly into the muffin tin cups, filling each about ¾ full.
Bake for 20 minutes, or until the tops are lightly browned and a toothpick comes out clean.
Let cool slightly before serving.
These cornbread muffins are perfect for individual servings and great for gatherings—soft, buttery, and just as delicious as the 9x13 version!
This cornbread recipe truly is the moistest ever—thanks to the sour cream, melted butter, and creamed corn, every bite is rich, soft, and full of flavor. Whether baked as a 9x13 pan or as muffins, it stays wonderfully moist and tender. It’s sure to be a crowd-pleaser and the perfect side to complement any hearty dish, especially a bowl of chili! Enjoy!
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