Lendrum's Annual Chili Cook-Off Recipes

Milestones and Memories: Lendrum's Chili-Cookoff

The first Lendrum Chili Cook-Off took place on Sunday, November 16, 2014 and it was a hit!! More than 60 people came out to enjoy 10 different chilies provided by their neighbours.

It continues to be an annual event in November and a great time for meeting new people and having lots of laughs.
Community members of all ages came out to enjoy good times, but mostly to enjoy and share good chili and chilli together!

The Chili Cook-Off would not be such a success without all the Volunteers who come forward to:
      organize and get permits for the event,
      bartend during the event,
      set-up before, and clean-up after;
and especially those who make and bring the chili for us all to share!

The Chili Cook-Off is an example of a great community event that started with an idea. If you have an idea for an event that can bring the community together, please email secretary@lendrum.org

Sunday, November 26, 2017   --   Winning Chili Cook-Off Recipes

Thank you to Geoff Scott and Catherine Rostron, both previous winners, for being Event Hosts and organizing the event.
Thank you to all the Volunteers, chili makers and neighbours who attended the event!!

The winning recipes for 2017 can be found in the 2017 Chili Cook-Off Recipes.pdf 228KB


Best Traditional Chili:
Lora Pillipow - "Festive Black Bean Chilli"
AND Luke Porter for his traditional chili

Best Vegetarian or Vegan Chili:
"I Can't Believe It's Not Critter"
Kathleen Marta

Neighbourhood Choice:
"Chili Recipe"
Matthew Hawkeye

I Can't Believe It's Not Critter Vegan Chili

2 blocks extra firm tofu, frozen for at least 24 hours and defrosted
3/4 cup natural peanut butter (peanuts and salt)
4 Tablespoons plus 3 Tablespoons chili powder
1 can tomato juice (1.36 litre)
1 can six bean blend (chickpeas, dark red kidney beans, black beans, romano beans, baby lima beans), rinsed well with cold water
1 large cooking onion, chopped
4 cloves garlic, minced
1 Tablespoon olive oil

Preheat oven to 350 F. Using you hands, squeeze moisture out of defrosted tofu. Once it is dry, crumble it into a large bowl. With a sturdy silicone spatula mix peanut butter and 4 Tablespoons of chili powder into crumbled tofu. Continue pressing with the spatula to blend until the colour is uniform and both peanut butter and spice are fully incorporated. Spread the mixture on a cookie sheet and bake for 30 minutes, stirring occasionally. The mixture is ready when it is dried out and fragrant. The colour will also be darker.

In a dutch oven heat olive oil. Saute onion until starting to brown. Add garlic and remaining chili powder. Cook for an additional two minutes.

Add dried out, seasoned tofu mixture, tomato juice and beans. Simmer on medium low heat for twenty minutes.

Serve chili with your choice of garnishes: diced red pepper, potato (diced and pan fried in olive oil), cubed hard cheese (cheddar or marble)

Saturday, November 26, 2016   --   Winning Chili Cook-Off Recipes

Thank you to Xanthe Loyer for being the Event Host and organizing the event.
Thank you to all the Volunteers, chili makers and neighbours who attended the event. You make great things happen in Lendrum!!

The winning recipes for 2016 can be found in the 2016 Chili Cook-Off Recipes.pdf 88KB


Best Traditional Chili:
"Johnny Cash Chili"
Catherine Rostron

Best Vegetarian Chili:
"Kid Friendly Chick Pea Chili"
Blair Sanderman

Neighbourhood Choice:
"The Smoking Dodo"
Geoff Scott

Johnny Cash Chili
a.k.a. The Best Darn Chili Around adapted from the Best of Bridge Slow Cooker Cookbook 2012 (Catherine Rostron)

1 tbsp Vegetable Oil
3 Hot Italian Sausages, casings removed, pinched into bite-size pieces
1 lb lean ground bee
2 cups finely chopped onions
4 cloves garlic, minced
1 tbsp ground cumin (Chef Catherine noted to use less next time
2 tsp dried oregano
salt and pepper
2 tbsp tomato paste
2 tbsp packed brown sugar
1 can (28 oz/796 ml) diced tomatoes with juice
1 cup beef broth
3 cans beans (14 oz/398 ml) - two red kidney, one black, drained and rinsed
2 tbsp chili powder
2 tbsp fresh lemon juice
1 bell pepper, chopped

Use a 5-6 quart slow cooker. In a skillet, heat oil over medium-high heat.
Brown sausages. Using a slotted spoon, transfer to slow cooker. Drain all but 1 tbsp of fat from skillet.
Reduce heat to medium. Add onions, garlic, cumin, oregano, 1/2 tsp salt, 1/4 tsp pepper and tomato paste; cook, stirring occasionally, for 3 minutes.
Stir in brown sugar, tomatoes and broth, scraping up brown bits from bottom of pan; bring to a boil.
Pour over sausage mixture.
Add beans and stir well.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until bubbling.
In a small bowl, combine chili powder and lemon juice. Stir into slow cooker, along with pepper and jalapeno.
Cover and cook on high for about 20 minutes, until peppers are tender.
Adjust seasoning with salt and pepper if desired. Serves 6-8.

Saturday, November 21, 2015   --   Winning Chili Cook-Off Recipes

Thank you to Georgina Hawkeye for organizing the event once again this year.
Thank you to all the Volunteers and chili makers who’s work made the evening a fun event for all who joined in!


Best Traditional Chili:
Xanthe Loyer’s "Tropical Spice Chili a la Loyer"

Best Vegetarian:
Erin Sawyer & Ben Willing’s "Fresh & Zesty Vegetarian Chili"

Neighbourhood Choice:
Matthew Hawkeye’s "Chili Blanche"

Download the 2015 Chili Cook-Off Recipes 56KB

Tropical Spice Chili a la Loyer (Xanthe Loyer)

Brown hamburger (usual pack size at Sunterra).
Sauté chopped celery (4 sticks).
Add chili powder (to taste).
Pinch of hot curry powder.
Pinch of cayenne powder.
Rinse and add red kidney bean. (Can proportion 1:1:1 with 1 pack of hamburger).
Add whole canned tomatoes.
Add pineapple tidbits – hold back juice.
Simmer and reduce.
Once reduced, add the pineapple juice.

Fresh & Zesty Vegetarian Chili (Erin Sawyer & Ben Willing )

1/4 cup oil
2 onions, diced
6 carrots, diced
6 stalks of celery, diced
2 zucchinis, diced
1 jalapeno pepper, minced finely
1 tbsp garlic, minced

1/4 c chilli powder
2 tsp ground cumin
2 tsp basil
2 tsp oregano
2 bay leaves
2 tsp salt

1-19 oz. can chickpeas, drained and rinsed
1 can kidney beans, drained and rinsed
2 cups corn frozen or fresh
2 cans cooked black beans, drained and rinsed
2-28 fl oz. cans diced tomatoes
1 bottle of beer
1 tsp chipotle in adobo paste
1 bunch cilantro, chopped
2 or 3 limes

In a large pot, sauté onions, carrots, celery, zucchini, jalapeno pepper and garlic in oil until soft.

Add chilli powder, ground cumin, basil, oregano, salt and bay leaves.

Saute 2-3 minutes more, then add chickpeas, kidney beans, black beans, corn, tomatoes, beer and chipotle paste.

Add water to cover & let simmer for about an hour, stirring often.

Add 1 bunch of cilantro, juice and zest of 2-3 limes and salt and pepper to taste.

Chili Blanche (Matthew Hawkeye)

2 tsp olive oil
4 chicken breasts, cubed
1 1/2 cups chopped onion
1 cup diced celery
2 tsp minced garlic
1 tbsp chilli powder
2 tsp each ground cumin and dried oregano
1/2 tsp ground coriander
1/4 cup flour
3 cups chicken broth
1 can (370mL) 2% evaporated milk
2 cans (540 mL each) navy eans, drained & rinsed
1 can (128 mL0 diced green chilies
1/2 tsp each salt and pepper
1/4 tsp cayenne pepper
1 cup sour cream
2 tbsp minced cilantro
Chopped green onions to garnish

Heat oil in large pot.
Add chicken and cook 3-4 min, til no longer pink.

Add onions, celery, garlic. Cook 5 min.

Add chilli powder, cumin, oregano & coriander. Mix & cook for one minute.

Add flour & stir til chicken is well coated.
Stir in broth and evaporated milk. Bring to boil.

Reduce heat to medium and simmer uncovered for 5 minutes.

Add navy beans, chilies, salt and pepper and cayenne pepper to mixture.
Lower heat to med-low. Cover and simmer x 15 minutes.

Remove chili from heat. Stir in sour cream and cilantro.
Garnish with green onions.

Sunday, November 16, 2014   --   Winning Chili Cook-Off Recipes

Thank you to the 2014 Event Sponsor, Jean Reyda of J.R. Golf Course, for donating all the drinks. Thank you to Georgina Hawkeye for organizing this new family friendly event for Lendrum and to all the Volunteers and chili makers for making it happen!!


Best Traditional Chili:
Daryle Tilroe’s "5 Bean, 3 Pepper, Chipotle Chili"

Best Vegetarian Chili:
Pam Smith’s "Incredible Chili"

Neighbourhood Choice:
Kathy Turnbull’s "Easy Slow Cooker White Chili"

Download Kathy's Recipe 28KB

Neighbourhood Choice:
Kathy’s "Easy Slow Cooker White Chili"

6 boneless, skinless chicken breasts (or use thighs & breasts)
chili powder, cumin
3 celery sticks, 1 small onion, 2 small jalapeno/serrano peppers, chopped
1 can of whole mushrooms, drained (or use fresh mushrooms)
1 cup frozen corn, white or yellow, thawed
1 can white kidney beans
2 jars President’s Choice Roasted Garlic Alfredo Sauce
(or use 3 cups homemade Alfredo sauce/white sauce plus parmesan)

Brown chicken in non-stick fry pan in a bit of olive oil. Sprinkled with chili powder and cumin as they brown. Transfer to crock-pot & chop into bite-sized chunks with food scissors. Now brown celery, onion, peppers & mushrooms and transfer them too. Dump in the beans (with liquid) corn and sauce. Cook on low all day, adjust seasoning with salt, pepper & hot sauce. Enjoy!

Pictures from Lendrum's 2014 chili cook-off
Pictures from Lendrum's 2014 chili cook-off