Staff Photo by Angela Lewis
More than 50 pots of chili were submitted for the Times Free Press Chili Cookoff fundraiser for the United Way.

Judging 50 pots of chili can be a tongue-numbing exercise, but when the cause is United Way, judges persevere.

A recent cook-off at the Times Free Press invited employees to create a pot of their favorite chili. After judges had a sample of each, the lids came off for all employees to partake. Donations were accepted on behalf of United Way of Greater Chattanooga.

Wayne Collins, vice president of communications for United Way, said many businesses use similar efforts to raise money for in-house campaigns.

“United Way is all about people living united,” he said. “People need to get involved in their communities somehow, and they can do that in a variety of ways. And if you want to live united by fixing a big pot of chili, that’s a fantastic way to do it.”

This is the 10th year the Times Free Press has held its chili cook-off. Amazingly again, no two pots were the same.

In addition to this writer, judges were religion writer Clint Cooper (because chili is a religion to some) and Jeff Brakebill, owner of Aretha Frankensteins and Crust.

Marylu McDonald (advertising) won for best-tasting chili; Lyndsi Sebastian (marketing) offered the most unusual chili; and Jennifer McDonald (classified advertising) carried the torch for the hottest chili.

Here are recipes from three TFP chili cooks.

Taco Chili

Lyndsi Sebastian won first place for her “most unusual” chili.

2 pounds ground beef

1 can pinto beans

1 can whole kernel corn, drained

1 can stewed Mexican-style tomatoes

1 can Rotel

1 package taco seasoning mix

1 package original Hidden Valley ranch dressing mix

21⁄2 cups water or more, to make soup broth

Brown ground beef in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so. Serve with shredded cheese and corn chips.

That Chili’s Not Hot Enough Because It’s Mild Chili Chili

1 can corn

1 can black beans

1 can pinto beans

1 can kidney beans

1 can diced tomatoes

1 onion, finely diced

Chili powder, to taste

Pinch of garlic powder

Salt and pepper, to taste

Cholua hot sauce, to taste

Powdered maze — amounts vary based on thickness desired

1⁄2 cup ketchup

1 pound or more browned ground bison meat

Corn chips and cheese, for garnish

Combine all ingredients and simmer for 45 minutes or until thick and flavorful. Garnish, if desired.

— Shannon York, creative services

Vegetarian Black Bean Chili

1 onion, chopped

1 green pepper, chopped with seeds and membranes removed

1⁄2 jalapeno pepper, chopped with seeds and membranes removed

2 tablespoons olive oil

1 cup TVP (textured vegetable protein)

1⁄2 cup mild salsa

1⁄2 to 1 cup water

1⁄4 cup barley

1 or 2 cans black beans

1 can pinto beans

1 small can corn

1 tablespoon cumin

1 tablespoon coriander

1 tablespoon chili powder

1⁄2 tablespoon cinnamon

2 tablespoons chilies in adobo sauce, chopped

2 teaspoons white vinegar

Juice of half a lime

Sauté the onion and peppers in olive oil, and cook on medium heat until the onion is slightly browned. Add the TVP, and cook until it is warm. Add the salsa and the water. Add the barley. Add beans and corn. Add the spices. Reduce heat to low. Add remaining ingredients and simmer 20-30 minutes.

— Alison Gerber, city editor