Mmm, mmm, good... no, not soup, but chili! Nearly 60 family members gathered in the church Narthex on Saturday, Jan 10th for this month's Family Fellowship Night -- Chili Cookoff and Game Night. 15 different varieties of chili were shared and tasted. Those who tasted also voted. Congratulations to Kathleen Eichenlaub for making the winning chili! A tasty second was provided by Corbin Nathan. Eichenlaub received two tickets to the Udvar-Hazy Museum and Nathan received a chili bowl and platter. If you'd like to try their chilis, the recipes are listed below.

For those who weren't chili lovers, pizza was served and everyone enjoyed veggies and dessert. Fun was had by the smallest to the oldest as folks played board games of all kinds.

The mission focus for this event was to support the team traveling to El Hogar in February. A slide show about the mission trip was shared with participants. Families brought school supplies, as well as cash donations for the home and school.

Eichenlaub White Bean Chicken Chili Recipe

1 T oil
4 boneless chicken breasts (about 1 lb.), cut into small pieces
1 medium onion, chopped
3 cans white beans, undrained
14 oz. salsa (Pace thick & chunky works well)
3 T mesquite flavored barbeque sauce
½ C cilantro, chopped
shredded jack cheese

Cook chicken in oil over medium/medium-high heat. Add onions and cook until onions are transparent and chicken is browned. Transfer to crock pot. Add beans (with juice), salsa, mesquite BBQ sauce, and cilantro; and reduce heat to low. Simmer for 15 minutes. Spoon into bowls and top with jack cheese. Serve with cornbread or tortilla chips.

Makes 6-8 servings.

Freezes well!

Nathan Chili Recipe

2lbs Ground Beef
1 medium onion
1 15 ounce can tomato sauce
1 28 ounce can crushed tomatoes
4 cups water
¼ cup corn starch
2 cans kidney beans (optional)
2 garlic cloves
2 habanero peppers
2 jalapeno peppers
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon Mexican oregano
1 teaspoon salt

Dice onions, chop jalapeno and habanero peppers, mince garlic cloves and add to ground beef. Brown ground beef and other ingredients and drain off fat. Put in large pot. Add tomato sauce, crushed tomatoes, cumin, salt, chili powder, Mexican oregano, and water. Simmer. Add cornstarch. Stir to thicken and cook down cornstarch. Add kidney beans. Simmer for two to three hours.  Serve with cornbread, shredded cheddar cheese and sour cream.