Well-known chili competitor shares her special 2012 recipe with Talk of the Town readers
(Talk of the Town photo by Jennifer Zartman Romano) Kelley Sheiss
After sampling the options and evaluating the unique characteristics of the chilis presented at the 2012 Whitley County Chamber of Commerce's Fire & Ice WinterFest Chili for Charity cookoff, several residents remarked they'd love to have the recipe for what was, perhaps, the most eclectic recipe there -- the "Hog Wild White Out" chili by Kelley Sheiss. Sheiss has graciously shared the recipe with Talk of the Town's readers today. Sheiss is a multi-year champion of the cookoff, taking home the People's Choice award for several years. Sheiss began perfecting this new recipe during the record-setting summer months of 2011!
Hog Wild "White Out" Chili
by Kelley Sheiss, Three "D" Stock Farms of Larwill
1 3-5 lb. pork shoulder (butt), slow cooked and shredded
1 lb. ground pork, browned with onion and garlic
1 lb. cooked bacon, break into bits
Add all cooked meat ingredients to slow cooker.
Add equal parts low-sodium beef broth and chicken broth. Add one can water.
Season with pepper.
Add 1 Tbsp. hot sauce and 1/2 cup brown sugar.
Stir all ingredients well.
Add one bag of hash brown potatoes.
Add one block of mozzarella cheese, thinly sliced.
Cook on low 6-8 hours. Add diced kale (optional) about 1 hour before serving. Add salt to taste.