Saving a home from forclosure for $5 is a definite possibility.
This fundraiser is to benefit Veronique Tucker and her 5 year old son Alex. Their lives were forever changed when her husband Joe died suddenly on October 19, 2009. Joe was a highly decorated Navy Veteran who served all of us in Desert Storm. Joe and Veronique were married for 16 years, and Joe was just beginning a new business after a lengthy period of being unemployed.
On January 23rd, we held a CHILI COOK-OFF to help Veronique and Alex remain in their home. Although over $3,000 was raised, it will only temporarily allow Veronique and Alex to remain in their Auburn Township, Ohio home.
There were approximately 50 volunteers and 160 attendees at the cook-off, including 20 chili cooks, 20 dessert & corn-bread bakers, and many others who helped with the event. THERE WERE 20 BLUE RIBBON CHILIS PREPARED.
We are selling the AWARD WINNING CHILI RECIPES FOR A $5 DONATION.
Your $5 donation, along with sharing this website address, will save this family another trauma of leaving their family home.
Checks can be made out to The Tucker Family and mailed to:
Citizens Bank 8555 Tanglewood Square Chagrin Falls, OH 44023
Too bad you missed the Chili Cook-off Fundraiser. Island Jeff’s Carribean music was great. However, if you need an AWARD WINNING CHILI RECIPE FOR YOUR SUPER BOWL PARTY, the recipes are right here.
You can also help by forwarding this link to your e-mail friends who may have interest in the chili recipes, the fundraising, or both:
http://www.findingclevelandhomes.com/2010/01/31/how-to-save-a-home-from-foreclosure-for-5/
THANK YOU FOR YOUR DONATION. HERE ARE THE AWARD WINNING
CHILI RECIPES
FIRST PLACE
The Patton’s SHAKE & BAKE Chili
½ cup flour 1 qt tomato juice
1 T chili powder 1 ½ lbs. ground round
¾ tsp. cumin powder 3 T. oil
¼ tsp garlic powder 1 small onion chopped
¼ tsp. pepper ¼ tsp.Accent (opt)
1tsp. saft . 1 T. Hershey chocolate syrup
½ tsp. instant coffee powder 2 lb can red kidney beans, drained
¼ tap. powdered oregano
3 T. brown sugar, packed
Brown ‘/2 cup flour In a dry, heavy skillet until light brown. Remoye
at once and stir in next eight ingredients which have been sifted
together at least 3 times. Transfer mixture to a 3-quart saucepan.
Add at once 1 quart tomato juice, stirring until thickened and
smooth; remove from heat and set aside. In orlginal skillet, .brown
the 1 ½ pounds ground round in 3 tablespoons of oil. Add small
chopped onlon, stir until well browned. Drain off most of excessive
fat. Add to tomato juice mixture along with chocolate syrup and
Accent. Add kidney beans. Simmer on lowest heat about an hour
to permit flavors to blend well before serving. Freezes well up to
6 months. Serves 6 to 8.
This is best when served the 2nd day. For the Chili Cook-off, this
chili was cooked 72 hours prior to the event and refrigerated
until the evening off the event.
SECOND PLACE
Sheryl’s Designer Chili
funny you should mention the name thing…………..crossed my mind, right after i hit send……..so, give credit to “#2’s Designer Chili”
thanks, jim! looking forward to the chili compilations.
Start to finish, put some Praise and Worship Songs on, while your heart dances for JOY!
Thank God, for ALL HIS PROVISIONS. Pray you will be in His Plans and Purposes, in ALL you do, through the Work of HIS HANDS.
Invite someone in need — in whatever way — over for dinner and Bless Him and them, with acknowledging who HE IS, not what we ourselves do.
MEAT INGREDIENTS
predominately, ground round steak and lean, ground beef.
1/3 as much combination of ground pork and ground italian sausage.
sliced chorizo
about 2 cups, diced uncooked pork roast.
cook all meat ingredients, long and slow.
PRODUCE INGREDIENTS
lots of diced onions
1 green pepper, diced
1 red pepper, diced
drizzle with olive oil, saute over medium heat, till carmalized.
add 2 cloves fresh minced garlic
5 diced roma tomatoes
saute, for a minute or two.
add produce to drained meat.
add 2 or 3 large cans of crushed tomatoes, to combined mixture and continue to simmer.
SEASONINGS
salt
pepper
smoked paprika
chili powder
Dean Jacobs Grinder’s Mill Citrus Salt (found at gourmet food shops….Le Gourmet, at Aurora Farms?)
Dean Jacobs Grinder’s Mill Spicy Garlic Seasonings (see above)
Steak Seasonings (found in grocery stores)
The Gourmet Collection (found it at Marshall’s) Garlic & Onion Spice Blend
dash of ground ginger
and, our “secret ingredient”………..Sriracha HOT chili sauce (found at Walmart, in the chinese food section)
These are all ingredients i had, at home. so, use your own and in quantities you personally will like.
Finally, simmer all combined ingredients for about an additional hour, over low heat or in a crock pot, stirring frequently, so no hot spots or chili burns, at the bottom. it is dense, so be careful. long and slow!
garnish each bowl with shredded mexican 4 cheese (NOT taco cheeses), dab of sour cream, diced onion and additional hot sauce, if you like.
also really good over split open baked potato or cheesie mashed potatoes.
ENJOY!!!!!! It’s Biblical! when we share a meal with someone, we are committing to them His Example of Love and Encouragement. “He uses the foolish, to confound the wise!”
never, about what you think it is and it is never a destination, this side of Glory. aren’t we Grateful?!
In, Through, With and BECAUSE OF WHO HE IS……
TOP 5 PLACEMENT
Simon Says You’ll Enjoy this BEEF, BACON, BEER, BBQ, BEAN, BAD BOY
Recipe? What recipe? You take 3 cans of 3 different kinds of beans,
some browned ground beef, cooked thick cut bacon, red and orange
peppers, celery and onions, throw it in the crock pot with chili powder
and Jack Daniels BBQ sauce. I don’t think Simon used anything else, but
I believe even he would hard pressed to tell you how much he used of any
one thing.
TOP 5 PLACEMENT
‘THE BOMB’ BY MARK
2-3 lbs or so of ground beef
some lean (95%) some not so lean (73%) also mix in some ground pork and veal if
you can. Brown that meat and then put in BIG ol pot. In that pot mix in can of
beef broth and like 20 or 30 shakes of no salt seasoning be generous with it and
then sprinkle some more. a packet of chili seasoning mix…..2 cans kidney
beans 2 can lima beans.. 2 can red beans… 2 can black beans…get generous on
some regular Tabasco sauce (like half a big bottle or a whole little one. Its
not really that hot. Then mix in some HOT peppers…cut up jalapeno and hot pepper
rings. Also add lots of the hot pepper juice from the jar. (when cutting up the
peppers about 10-14 ounces, filling up a glass and a half with hot peppers.
Then add regular roasted green and red peppers, a minced onion.
Cut up fresh garlic into little bitty pieces, or bigger if you like, but use at least
2-3 real cloves. Then add a half cup chocolate sauce (dark is even better). Add half cup
of honey, a cup of bbq sauce (your favorite sauce will do). Let simmer at least an hour or 2…..then go ahead and destroy the best chili you ever laid your hungry mouth on !!!
TOP 5 PLACEMENT
Erin’s Southwestern White Turkey Chili
1 cup chopped white onion
4 cloves minced garlic
2 tsp ground cumin
1 tsp dried oregano
1/4 tsp ground red pepper or ancho chili powder*
3 151/2 ounce cans Great Northern Beans, 2 drained and rinsed, 1 as is
2 4-ounce cans diced green chile peppers
4 cups chicken broth or turkey stock*
3 cups shredded cooked turkey**
1 cup chopped cilantro, 1/2 cup reserved
Salt and pepper to taste
Garnish:
2 cups Monterey Jack Cheese
Sour Cream
Diced green Chilies
In a 31/2 to 6-quart slow cooker place the onion, garlic, cumin, oregano, red pepper, broth, 2 cans chili peppers, and beans. Stir to combine.
Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 31/2 to 4 hours.
With 1 hour left stir in 1/2 cup chopped cilantro and shredded turkey.
To serve, top with sour cream, shredded cheese, and reserved cilantro. Makes 8+ servings.
* additions made for the Chili Cook-Off
** For homemade Turkey Preheat oven to 425. Rub bone-in Turkey breast with 1 tsp cumin, 1 tsp salt, and 1/2 tsp fresh ground pepper. Place breast skin side up on rack in a shallow roasting pan. Place in oven and turn heat to 325 immediately. Cook for 10 minutes per pound of breast meat. Remove from oven and allow to cool to manageable temperature. Shred with fork or fingers and place into simmering broth.
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Thank you all for your participation in this event.
May God Bless You and Your Family in 2010.
Jim & Joan
