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Obviously you know that our "Celebration of the Lakes" celebration starts tomorrow (Friday). One of the events that is taking place is the annual "Great Chili Cook-Off." If you've been thinking about entering, be sure to let Lindstrom Foods or Bachman's Photography know as soon as possible. The cook-off begins at 1 p.m., Sunday, Jan. 27. The categories are: best overall chili, best tasting chili and most unique chili, with a $50 prize to each of the winners in each category. If you don't have a recipe in mind, I will come to the rescue with today's recipes for chili. This is not to say one or more of them will win, but it's worth a try.

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Here are four recipes you might want to check out.

PEPPERONI PIZZA CHILI

1 lb. lean ground beef

1-16 oz. can red kidney beans, rinsed and drained

1-15 oz. can pizza sauce

one 14-1/2 oz. can Italian stewed tomatoes

1-8 oz. can tomato sauce

1-1/2 c. water

one 3-1/2 oz. package sliced pepperoni

1/2 c. diced green pepper

1 t. pizza seasoning or Italian seasoning

1 t. salt

shredded mozzarella cheese (optional)

In a large saucepan or Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in rest of ingredients, except cheese. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes or until chili reaches the thickness you like. Garnish with cheese if you like.

NOTE: If you think it's not peppy enough, give it a few dashes of hot pepper sauce or more pizza seasoning. Makes 8 servings.

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COWPOKE CHILI

1 lb. lean ground beef

1 small onion, chopped

1 large clove garlic, minced

one 10-1/2 oz. can condensed beef broth

1-8 oz. can tomato sauce

1-6 oz. can tomato paste

one 15-1/2 oz. can hot chili beans, not drained

1-15 oz. can black beans, rinsed and drained

2 T. sugar

1 T. butter or margarine

1-2 t. chili powder

1/4 t. salt

1/4 t. dried oregano leaves

1/8 t. ground cumin

1/8 t. crush red pepper flakes

dash cayenne pepper (could use a couple shots of hot sauce)

2 c. frozen lima beans, thawed

In a large saucepan or Dutch oven, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.

Stir in broth, tomato sauce and paste. Add the next 10 ingredients. Bring to a boil; reduce heat; cover and simmer for 30 minutes. Add lima beans; cook 5-10 minutes or until beans are tender. Makes seven servings.

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SOUTHWEST BLACK BEAN CHILI

1/2 lb. chorizo or Italian sausage

1 medium onion, chopped

one 14-1/2 oz. can beef broth

2-15 oz. cans black beans, rinsed and drained

one 15.5 oz. can pinto beans, rinsed and drained

2-15 oz. cans tomato sauce

2-4 oz. cans chopped green chilies

1-2 T. chili powder

3 t. ground cumin

1/4 t. salt

1/4 t. pepper

1/8-1/4 t. cayenne pepper

Remove casing from sausage; discard. Crumble sausage. Cook sausage and onion in Dutch oven or large saucepan over medium-high heat for 5-8 minutes or until onion is almost tender, stirring often. Stir in rest of ingredients; mix well. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally.

Makes 8 (1-1/4 c.) servings.

NOTE: If you use Italian sausage, buy bulk sausage, either mild or hot, no casing to remove.

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MEATY MUSHROOM CHILI

1 lb. bulk Italian sausage

1 lb. lean ground beef

1 c. chopped onion

1 lb. fresh mushrooms, sliced

1-46 oz. can V8 juice

1-6 oz. can tomato paste

1 t. each sugar, salt, garlic powder, dried oregano leaves and Worcestershire sauce

1/2 t. dried basil leaves

1/2 t. pepper

1-2 T. chili powder or to taste

1-15 oz. can mild or spicy chili beans, not drained

sour cream (optional)

In a Dutch oven or large saucepan, cook sausage, beef and onion over medium heat until meat is no longer pink; drain. Stir in rest of ingredients, except sour cream. Bring to a boil. Reduce heat to low; cover and simmer for one hour. Garnish with sour cream if you wish. Serves 8.

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Thought for the day: Success is what you want (like making a prize-winning chili). Happiness is liking what you get (like $50 for the winning recipe). Good luck to all of you who take the time to enter this tasty contest!

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