Kiss the Cook: Rising to a chili-based challenge

February always makes me think of chili. That may seem odd since Valentine’s Day is usually associated with February. I would not recommend chili for a romantic meal, but there is a lot of chili made out of love during the month of February.
Out of love you say? Yes, there is a great deal made for the last Saturday of February, every year, for a very special charity event.
The Cystic Fibrosis chili cookoff and auction takes place on Feb. 27 at the Scarlet D in Mifflinburg. This is a key event to raise funds for the charity.
A very special friend of mine, Logan Roush, inspires all he meets with his positive attitude while battling this disease.
Logan knows that I have entered chili at their cookoff for a number of years and recently asked me for a little help.
So, below is a fantastic chili recipe that I recently took to a retirement party, where it was a huge hit.
I’m going to share this recipe while challenging readers to bring and enter their own chili before 11 a.m. on Feb. 27 and go head-to-head with me at the cookoff.
You might win bragging rights and help a great cause. Hope to see you there.

65 Roses Chili
Prep Time: 30 minutes
Ready in: 2 hrs. 30 minutes

Ingredients:
2 lbs. ground beef
1 lb. ground Italian sausage
1 (16 oz.) can chili beans
1 (16 oz.) can chili beans in spicy sauce
2 (28 oz.) cans diced tomatoes with juice
1 (6 oz.) can tomato paste
1 large yellow onion chopped
3 stalks chopped celery
1 green and 1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tbs. bacon bits or 2 slices bacon, cooked and crumbled
4 cubes beef bouillon
½ c. beer
¼ c. chili powder
1 tbs. Worcestershire sauce
1 tbs. minced garlic
1 tbs. dried oregano
2 tsp. ground cumin
2 tsp. hot pepper sauce
1 tsp. dried basil
1 tsp. salt
1 tsp. ground black pepper
1 tsp. cayenne pepper (optional for heat)
1 tsp. paprika
1 tsp. white sugar
1 bag corn chips such as Fritos
1 package (8 oz.) shredded cheddar cheese
Directions:
1. Add the ground beef and Italian sausage to a large stock pot, heat on medium high, cook until brown and then drain excess grease from the pot. Some people keep the grease in to add flavor.
2. Pour in the chili beans, diced tomatoes and tomato paste into the pot with the beef mixture. Add the onion, celery, bell peppers, chile peppers, bacon/bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, salt, basil, black pepper, cayenne pepper (optional), paprika, and sugar. Stir and blend. Cover and lower heat, simmer for 2 hours. Stir occasionally.
3. After 2 hrs. adjust the taste by adding more salt, pepper and/or chili powder, if you wish. You may add cayenne powder here if you want more bite.
4. Chili tends to taste better made the day ahead. When serving, sprinkle some crushed corn chips and cheddar cheese over the top. Enjoy!
Do you have a great recipe you would like to share? Please send it to Troy Bowersox, of Mifflinburg, for testing and possible publishing. Feedback and comments can be sent to bear@ptd.net.