Wonders Chili Cook-Off Cookbook by wonderslearning

WONDERS EARLY LEARNING + EXTENDED DAY

C H I L I C O O K-O F F COOKBOOK

THE CAROLE SMITH LIFELONG LEARNING FUND Wonders Early Learning + Extended Day established this Fund to honor Carole Smith, (affectionately known as Grammy), who was a dedicated early childhood educator and student. Carole inspired her colleagues with her love of learning, commitment to professionalism, and to the field of early childhood education. This Fund provides grants to Wonders Early Learning teachers who are actively seeking a certification or degree to further their learning and meet NAEYC accreditation requirements. In lieu of a Chili Cook Off Event this year, the Wonders Early Learning staff would like to share their most popular chili recipes to commemorate the event at home. We hope that these recipes fill your stomachs and warms your heart as much as they did in previous years at our event.

DILLY CASSEROLE BREAD Carole “Grammy” Smith’s Recipe provided by her daughter Carole Klein

ingredients 2 to 2-⅔ cups all purpose flour

1 tablespoon margarine or butter

2 teaspoons dill seed 1 teaspoon salt ¼ teaspoon baking soda 1 pkg. Active dry yeast

2 teaspoons margarine or butter, melted ¼ teaspoon coarse salt, if desired

2 tablespoons sugar 2 to 3 teaspoons instant minced onion

1 cup creamed cottage cheese 1 egg

¼ cup water

"Ms. Carole Smith had a friendly, kind personality and was widely respected. I remember she was very popular here at Wonders as everyone called her “Grammy." Grammy was a great person to work with. I really enjoyed the opportunity to work with her and get to know her. I thank her for pushing me professionally and for making it fun to be at work." -Jennifer

dilly casserole bread directions 1. In a large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast; blend well. 2. In a small saucepan, heat water 1 tablespoon margarine and cottage cheese until very warm (120 to 130 F). 3. Add warm liquid and egg to the flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. 4. By hand, stir in remaining 1 to 1-⅔ cups of flour to form a stiff batter. Cover loosely with plastic wrap and a cloth towel. Let rise in a warm place (80 to 85 F) until light and doubled in size, 45 to 60

minutes. 5. Generously grease 1-½ or 2-quart casserole dish.

Stir down dough to remove all air bubbles. Turn into a greased casserole dish. Cover; let rise in a warm place until light and doubled in size, 30 to 45 minutes.

6. Heat oven to 350 F. Uncover dough. Bake 30 to 40 minutes or until deep golden brown and loaf sounds hollow when lightly tapped. 7. Immediately remove from the casserole dish; cool on a wire rack. 8. Brush warm loaf with melted margarine; sprinkle with coarse salt.

Gluten-free cornbread casserole Contributed by Miciel DeMarco Early Learning Director

ingredients 2 Cup fresh or frozen corn 1 (15 oz) can gluten-free creamed corn 1 Cup sour cream ½ Cup butter, melted 1 ¼ Cup cheddar cheese, shredded ¼ tsp salt ¼ tsp nutmeg, fresh ground 1 Cup gluten-free cornbread mix

directions 1. Gather all ingredients and slightly melt the butter 2. Combine corn, creamed corn and sour cream together in a bowl 3. Pour in melted butter

4. Add salt, nutmeg and cheese 5. Combine with gluten-free cornbread mix until well combined 6. Spread into a greased 9x13 glass pan and sprinkle with 1-2 Tsp sugar 7. Bake at 350 degrees for 50 minutes

jalapeno cornbread Contributed by Rachelle Saint Jean Exec. Assistant + Marketing Manager

ingredients ⅔ cup margarine, softened 2 cups cornmeal 1 ⅓ cups all-purpose flour 4 ½ teaspoons baking powder 1 teaspoon salt 3 large eggs 1 ⅔ cups milk

1 cup chopped fresh jalapeno peppers, or to taste

directions 1. Preheat oven to 400 degrees F. Grease baking dish. 2. Beat margarine in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl.

3. Stir eggs and milk in a third bowl. 4. Pour ⅓ milk mixture and ⅓ flour mixture alternately into margarine mixture; whisk until just mixed. 5. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.

6. Bake in preheated oven for 22 to 26 minutes. Cool in the pan for 10 minutes before slicing. 7. For sweet jalapeno cornbread, add honey before the pan cools.

TIPS FOR HEALTHIER CHILI substitute greek yogurt for sour cream Equal parts of full-fat (or whole-milk) Greek yogurt can be used in place of regular sour cream in any recipe, including baked goods.

ease up on the salt + premixed seasoning and season boldly with fresh/ground spices Using generous amounts of spice in your chili is a great way to add bold flavor without any surprises.

choose a lean protien The easiest way to ensure your chili remains heart healthy is to select meats with less fat.

load up on veggies Beyond the traditional tomato base, it's so easy to sneak extra vitamins into your chili with vegetables.

don't forget your fresh toppings Add extra flavor and customize your bowl of chili with fun toppings. Fresh flavors like chopped avocado, cilantro, and shredded cheese make a great presentation and round out the meal.

Vegetarian chili Contributed by the Dolphin 2 Class

ingredients 1 tablespoon olive oil ½ medium onion, chopped 2 leaf (blank)s bay leaves 1 teaspoon ground cumin 2 tablespoons dried oregano 1 tablespoon salt 2 stalks celery, chopped 2 medium (blank)s green bell peppers, chopped 3 cloves garlic, chopped 2 (4 ounce) cans chopped green chile peppers, drained 2 (12 ounce) packages vegetarian burger crumbles

3 (28 ounce) cans whole peeled tomatoes, crushed ¼ cup chili powder 1 tablespoon ground black pepper 1 (15 ounce) can kidney beans, drained 1 (15 ounce) can garbanzo beans, drained 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn

Vegetarian chili directions 1. Preheat oven to 400 degrees F. Grease baking dish. 2. Beat margarine in a large bowl until smooth.

Combine cornmeal, flour, baking powder, and salt in another bowl. 3. Stir eggs and milk in a third bowl. 4. Pour ⅓ milk mixture and ⅓ flour mixture alternately into margarine mixture; whisk until just mixed.

5. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan. 6. Bake in preheated oven for 22 to 26 minutes. Cool in the pan for 10 minutes before slicing. 7. For sweet jalapeno cornbread, add honey before the pan cools.

"Every time I think about Grammy I get a warm and fuzzy feeling in my heart. She was such a loving, caring, and gentle soul; you just had to love her. She was always so kind and patient with everyone. She was so upbeat, happy, and had a positive energy that just lifted the energy in a room." -Ndara

the world's best chili Contributed by Ndara Miles -

Edgemoor Assistant Program Director

equipment Slow Cooker

ingredients 2 lbs ground beef 4 tbsp olive oil 1 yellow onion chopped 1 green bell pepper chopped 4 cloves garlic minced ¼ cup flat-leaf Italian parsley finely chopped

2 jalapeño peppers finely chopped (optional) 3 tbsp chili powder 2 tsp cumin 1 tsp sugar 1 tsp oregano 1 tsp salt 1 tsp pepper

¼ tsp cayenne pepper 46 oz. tomato juice

28 oz. diced tomatoes 15 oz. tomato sauce 16 oz. kidney beans drained and rinsed 16 oz. pinto beans drained and rinsed

Shredded cheese and sour cream for topping

the world's best chili directions 1. In a large skillet, cook ground meat over mediumhigh heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from the skillet, but do not clean.

2. Add the olive oil to the skillet. Add the onion, bell pepper, garlic, parsley, and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant

(about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper, and cayenne pepper. Stir until combined. 3. If cooking on the stovetop, add the cooked meat back to the skillet. If using a slow cooker, add the meat-veggie mixture to the slow cooker. Add the

tomato juice, diced tomatoes, tomato sauce, kidney beans, and pinto beans to either the skillet or slow cooker, depending on which you are using. On the

stovetop, bring to a boil, dial back to medium-low, and simmer for 2 hours (stir occasionally). In a slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.

"I actually found my recipe on Pinterest. Before I used the recipe for the cook-off, I tried it at home, I had my friends taste it and they loved it. After that, I knew it was a winner. I’ve probably been using that recipe for about 5 years now and it tastes better every time I make it." - Ndara

WHAT'S IN YOUR CHILI?

secret bbq chili Contributed by

Latoya Patterson -

Sea Turtle Class Teacher

equipment Slow Cooker

ingredients 7 teaspoons of chili powder 1 tablespoon of garlic powder 1 teaspoon of coarsely ground pepper ¼ to ½ teaspoon of cayenne pepper 1 fresh beef brisket (3 to 4 pounds) 1 medium green pepper, chopped 1 small onion, chopped 1 cup ketchup

½ cup of barbeque sauce ⅓ cup packed brown sugar ¼ cup of Worcestershire sauce 1 teaspoon of ground mustard 1 can (15-½ ounces) great northern beans, rinsed and drained

directions 1. Cook beef brisket ahead of time 2. Add all ingredients to slower cook and cook for 3-4 hours 3. Enjoy!

coconut curry chili Contributed by the Miciel DeMarco Early Learning Director

ingredients ½ pound ground turkey 2 (10.75 ounce) cans tomato soup 1-¼ cups water 1 tablespoon of minced garlic 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed 1 (15 ounce) can red kidney beans, drained and rinsed ½ cup chopped carrot ¼ cup mango chutney 3 tablespoons of curry powder 1 teaspoon onion powder Salt and ground black pepper to taste ½ cup of coconut milk, divided

coconut curry chili directions 1. Break the ground turkey into small pieces into a large skillet over medium heat. Cook and stir the turkey, continuing to break it into smaller pieces, until completely browned, 5 to 7minutes. Drain

as much grease as possible from the turkey. 2. Combine tomato soup, water, and minced garlic in a large pot; bring to boil. 3. Add turkey to the pot and return the mixture to a

boil and reduce heat to medium-low. 4. Stir chickpeas, red kidney beans, carrot, chutney, curry powder, onion powder, salt, and black pepper through the turkey mixture; bring to a simmer, place a cover on the pot, and cook until the chickpeas are tender (about 15 minutes).

5. Stir ¼ cup coconut milk through the chili, return the cover to the pot, and simmer another 15 minutes.

6. Pour the remaining ¼ cup coconut milk into the chili, stir, and simmer 30 minutes more.

"When I saw this recipe, I was intrigued by the word "curry" since I've never had chili with a curry flavor. Curry is an acquired taste and not everyone is fond of it. But with the coconut milk and mango chutney infused in the dish, the overall flavor was surprisingly delicious. It's a combination of sweet, spicy and salty in your mouth all at the same time! I have made this recipe for the last 4 years and it's been a favorite since then." -Miciel

white bean chicken chili Created by Enis Giwa -

Dolphin 1 Class Teacher

ingredients 2 Tbsp olive oil 3 boneless chicken thighs, cut into small cubes 2 cups chopped onions 1 tsp salt 2 tsp garlic

¼ tsp cayenne pepper 2 cups low-broth chicken broth or any homemade stock 2 15oz cannellini beans or any beans of choice, rinsed 2(oz) can of drained

2 tsp cumin 2 tsp dry oregano ½ tsp black pepper

green chili ¼ cup chopped green onions

directions 1. Heat oil in a wide pot. Cook chicken and onions, stirring until onion is blended and chicken edges are cooked(5-7 mins). Stir in salt, garlic powder, cumin, oregano, black pepper, and cayenne

pepper. Cook for 2 mins. 2. Add broth, beans of choice, and chilies. Bring to a medium boil. Reduce heat and simmer uncovered, until chicken is cooked through, and flavor has developed (about 15 mins).

3. You can add anything you want to your Chili to make it your own. You can also add cheese as a yummy topping. Enjoy.

"My recipe was inspired by my homeland of Nigeria, West Africa and other ethnic spices. I love all spices, but I am most inspired by indian spices, so I use it for everything. I love Cumin, Cardamon, Fennel Seeds etc. My chili is made with loads of flavor, special and delicious. Enjoy!" - Enis

Wonders Early Learning at Edgemoor (Infants - Pre-K) 4805 Edgemoor Lane Bethesda, MD 20814 (located next to the Bethesda Metro Station) (301) 907-0818 Wonders Early Learning at Leland (18 months - Pre-K) 4301 Willow Lane, Chevy Chase, MD 20815 (located in the quiet neighborhood of Chevy Chase, just 4 blocks from downtown Bethesda) (301) 654-8143

veggie black bean chili Contributed by Cindi Dixon Edgemoor Floater Teacher

ingredients Slow Cooker

ingredients 1 tablespoon of olive oil 1 medium onion, chopped 1 medium green pepper, chopped

1 clove garlic, minced 2 medium zucchini, chopped 1 broccoli crown, broken into small florets 1 can black beans, rinsed and drained 1 can tomato paste 1 cup boiling water 2-½ tablespoons of chili powder ½ teaspoon of cumin Salt and pepper to taste

directions 1. Saute onion, green pepper, zucchini, and garlic until browned 2. Pour into crockpot. 3. Add remaining ingredients and stir to combine.

4. Heat thoroughly on high heat, turn down to low to meld flavors.

Three-bean chili Contributed by Pia Bernadin

ingredients 1 tablespoon of olive oil 1 medium onion, chopped small 1 to 2 peppers of your choice, finely chopped 3 cloves of garlic, minced 2 tablespoons of chili powder 1 tablespoon of cocoa powder 2 teaspoons of ground cumin 1 teaspoon of dried oregano (optional) 1-½ teaspoons of table salt or 2-½ teaspoons of kosher or coarse salt 1 12-ounce bottle of beer

1 28-ounce can crushed tomatoes, fire-roasted if you can find them 1-½ cups mixed dried beans (or 2 to 3 15ounce cans of cooked beans and no additional water) 3-½ to 4 cups of water

directions 1. Heat oil in the bottom of a medium-sized heavy pot or Dutch oven. 2. Once warm add onion and cook for 5 minutes, until translucent.

3. Add any fresh peppers and cook for 3 more minutes.

Three-bean chili directions (cont'd) 4. Add garlic, chili powder, cumin, oregano and salt and cook for 2 minutes until browned and deeply fragrant. 5. Add beer scrape up any bits stuck to the pot. 6. Boil until reduced by half 7. Add tomatoes, dried beans, any dried or

dehydrated-and-pureed chiles and the smaller

amount of water. 8. Bring mixture to a full boil and boil for one minute, then reduce heat to a very low, gentle simmer, place a lid on your pot and cook for 2½ to 3 hours, until the beans are tender, stirring occasionally. 9. Add the last ½ cup of water if the mixture seems to be getting dry. If a slightly more sloshy chili wouldn’t bother you, you can add it from the get-go. 10. If using canned beans, simmer all of the ingredients except the drained and rinsed

beans for 20 minutes, then add the beans and simmer it 10 minutes more.

11. If the mixture looks dry, add ¼ cups of water and simmer for another few minutes.

To Serve: Lime wedges, sour cream, diced white onion, cilantro, cornbread or corn or flour tortillas

vegetarian chili Contributed by Debbie Brown Board Member

ingredients 2 tablespoons of olive oil 1 cup chopped carrots 1 cup chopped red bell peppers 1 cup chopped green bell peppers 1 cup chopped onions 2 cloves of garlic 2 green chili peppers (jalapenos are suggested) 1 chipotle pepper in adobo sauce 1 tablespoon of chili powder or ground ancho chili powder

1 tablespoon of ground cumin 28-ounce can of coarsely chopped tomatoes with their juice One 16-ounce can of kidney beans One 16 oz can cannellini or Great Northern beans One 16 can black beans 1 cup tomato juice

"I remember Grammy as being the most wonderful and kind person She was so kind and she was “Grammy” to all of us, advising and being there for us. You are so missed Grammy." - Enis

vegetarian chili directions 1. Heat in a large saucepan over medium heat 2 Tablespoons olive oil

2. Add: 1 Cup chopped carrots, 1 Cup chopped red bell peppers, 1 Cup chopped green bell peppers,

1 Cup chopped onions, 2 cloves garlic minced. 3. Cook stirring until the onions are golden. 4. Add: 1 to 2 fresh green chili peppers such as jalapenos, seeded and finely chopped, or 1

chipotle pepper in adobo sauce, minced, 1 tablespoon chili powder or ground ancho chili powder, 1 tablespoon ground cumin 5. Cook stirring for 2 minutes. Stir in: One 28 oz can tomatoes coarsely chopped with their juice, One 16 oz can kidney beans rinsed and drained, One 16 oz can cannellini or Great Northern beans rinsed and drained, One 16 can black beans rinsed and drained, 1 cup tomato juice, or as

needed, Salt to taste. 6. Bring to a boil; reduce heat to medium-low and simmer, uncovered, stirring occasionally and adding more tomato juice or water as needed, until the flavors are blended. About 45 minutes. 7. Serve with sour cream, salsa, and cilantro.

Nohutlu Sulu Kofte (Chickpea and Meatball Stew) by Meliz Cooks; Contributed by Fatma EksiGoodlace - Rainbowfish Classroom

Teacher ingredients

1 pound ground minced beef (500g) 1 teaspoon oregano heaping 1 large onion grated or very finely chopped in food processor 1 ¾ cup chicken stock (400 ml) 2 tablespoon tomato puree ¼ teaspoon pul biber (Aleppo pepper) ¼ teaspoon black pepper and a pinch more ¼ teaspoon salt and a pinch more 1 teaspoon smoked paprika 1 teaspoon garlic powder

1 teaspoon onion powder 30 oz canned chickpeas 2 carrots peeled, cut into 1 cm rounds and parboiled 14 oz chopped tomatoes

"This dish is one of the traditional recipes in the Eastern Mediterranean Region. You may cook it in the oven or on top of the stove. Enjoy!" - Fatma

Nohutlu Sulu Kofte (Chickpea and Meatball Stew) directions 1. Preheat the oven to 400F (200C). 2. In a bowl mix together the ground beef mince with the oregano, onion, and a good pinch of salt and pepper.

3. Roll into 40 small balls and place in a dish greased with a little olive oil. 4. Put in the oven, top shelf for 10-15 mins. 5. Meanwhile mix together the hot chicken stock, tomato purée, pul biber, salt, pepper, smoked paprika, garlic granules, onion granules, and

finely chopped parsley. Stir and leave to the side. 6. Take meatballs out of the oven and add the

chickpeas, parboiled (5 mins) carrots, chopped tomatoes, and the stock mixture. Give a gentle

stir then put it back in the oven for about 40-45 mins.

sharon's chili Modified NYT Recipe by

Sharon Strauss - Board Member

ingredients 1 ½ tablespoon of olive oil 3 pounds ground turkey, white and dark 2 ½ cups coarsely chopped onions 3 tablespoons chopped garlic 1 large sweet red pepper, chopped 1 large yellow pepper, chopped 1 tablespoon oregano 3 bay leaves 4 tablespoons chili powder 3 teaspoons cinnamon 2 teaspoons ground cumin

4 cups canned diced tomatoes 2 cups chicken broth

Salt and freshly ground pepper to taste 2 15-ounce cans of red kidney beans, drained 1 15-ounce cans of black beans, drained Optional toppings— shredded cheese, sour cream, guacamole Sliced limes for garnish

sharon's chili directions 1. Heat olive oil over medium to high heat in a large heavy pot and add the turkey meat. Cook

until lightly browned, about 5 minutes, breaking up any lumps.

2. Add onions, garlic, peppers, oregano, bay leaves, chili powder, cinnamon, and cumin. Stir to blend well. Cook for 5 minutes.

3. Add the tomatoes, chicken broth, salt, and

pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 15-20 minutes. 4. Add the drained beans and cook, stirring occasionally, for 10 minutes longer.

5. Serve in bowls with cheddar cheese, and sour cream, guacamole, and lime wedges

"I remember Grammy working with the older infants, reading, singing, and playing with them with a smile on her face at all times. She genuinely loved caring for the children and working with the teachers. The one thing that I admire about her most is her passion and commitment to finish her AA degree in Early Childhood Education, in her 80s. She was very active in the community - she was a member of the Red Hat Ladies and was a member of the Early Childhood Club at Montgomery College. She had lots of energy and stories to tell! But what I miss the most is her yummy biscotti! It's still the best biscotti I have had thus far. " -Miciel

CREATE YOUR OWN CHILI RECIPE

Start your own tradition and create your own chili recipe as a a family!

ingredients

ABOUT WONDERS Founded in 1976, our goal was to provide non-profit, quality child care to working families in Chevy Chase. Since then, Wonders Early Learning + Extended Day has expanded from a single center in the basement of All Saints’ Church to multiple Early Learning, Extended Day, and Summer Camp programs in Montgomery County and DC. With our mission guiding our work we strive to create a learning community that addresses the needs of children, families, and staff, which we believe creates an environment that encourages agency, creativity, and curiosity. To learn more about or to support Wonders Early Learning + Extended Day in its work to advance early childhood education and make quality programming available to all, visit our website.

wonderslearning.org

Edgemoor

2020 CHILI COOKOFF WINNERS Leland

EDGEMOOR WINNERS

LELAND WINNERS

1st Place The Supreme BBQ Chili by Latoya P.

1st Place Turkey Coconut Curry Chili by Miciel D.

2nd Place The Best Chili in the World by Ndara M.

2nd Place Taco Chili by Kiana S.