Thank you to all who participated in the 2023 Chili Cook Off! Below are the recipes used at each location:

Josh Henson’s Chili


  • 1 tablespoon extra virgin olive oil
  • 1 lb. Mexican chorizo sausage
  • 1 small onion
  • 3 cloves garlic
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 large poblano pepper
  • 4 ounces tomato paste
  • 14 ounces fire roasted diced tomatoes
  • 3 cups homemade chicken stock
  • 15 ounces black beans
  • 15 ounces kidney beans
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped cilantro
  • 1 lime




1. Heat the oil over medium heat in a large sauté pan or Dutch oven. Add the onion and cook for 3 minutes or until softened. Add the chorizo to the pan and break up into pieces with a wooden spoon and cook 5 minutes or until no longer pink.

2. Add the garlic and spices and cook for 30 seconds, then add poblano pepper and cook for 1 minute longer.

3. Add the tomato paste, diced tomatoes, and chicken stock and stir to combine. Bring the mixture to a boil, then reduce the heat to medium low and add the beans, salt and pepper.

4. Simmer the chili for 20-25 minutes until the are tender and the chili has thickened. Remove from heat and stir in the cilantro and lime juice, and adjust the seasoning as necessary. Serve with additional cilantro and lime if desired and enjoy!



Laura Vaughan’s Sweet and Sour Chili Recipe:


1 Orange and 1 Red Bell Pepper
1 sweet onion
2 tablespoons of garlic
2lbs Ground Beef
1lb Hot Italian Sausage
12 oz of Tomato Paste
15 oz of Tomato Sauce
2 16oz cans of Kidney Beans
22oz Can of Baked Beans with Brown Sugar
1/4 cup of brown sugar
1 cup of water
1/2 tsp of Red Pepper Flakes
1 Tablespoon of Garlic Powder
1 teaspoon of chili powder
1 1/2 tablespoons of Paprika
salt and pepper
1/4 teaspoon of cayenne pepper
1. Saute Onion and Peppers in Olive Oil for about 5 minutes. Add Garlic until fragrant. Then place into slow cooker.
2. In large skillet, add ground meats and cook until brown. Break into small pieces. Drain fat. Add meat to slow cooker.
3. Add all remaining ingredients into slow cooker and cook on LOW for 4 hours. Stir occasionally.
**Add Lime juice as a garnish**