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Mike Baumgartner's 3rd Place Award Winning Chili (10/5/2007)

Bummy's 3rd Place Chili


1 ½ lb. Ground Chuck
1 lb. Sweet Italian Sausage
1 medium onion, chopped
1 medium green pepper, chopped
3 celery stalks, chopped
1 small jar grape jelly
1 46 oz. Can Campbell's Tomato Juice
1 46 oz. Can V-8 Vegetable juice
1 large can Hunt's stewed tomatoes or 2 cans Hunt's diced tomatoes
1 small can Ro-Tel Tomatoes & Green Chilies
1 small jar green olives, sliced, liquid drained off
3 tablespoons chili powder (or to taste)
1 teaspoon salt
1 teaspoon pepper
1 tablespoon minced garlic
2 teaspoon ground cumin
1 tablespoon oregano


Brown meat, beef first, then sausage. Add all chopped vegetables as you cook down the meat. Drain off excess grease. Place finished meat and veggies in large crock-pot. Then add tomato and V-8 juice in equal amounts. Be careful not to fill the crockpot to full. Add tomatoes and Ro-tel tomatoes and sliced olives. Stir and allow base to warm. Then add spices to taste as you simmer the chili. Then stir in grape jelly. Add more tomato juice and V-8 to bring level up to about an inch before the top of the crockpot. Stir until you are sure it all has mixed in with soup base. Cook on low 6-8 hours.

This week's recommended wine from Van's Liquor Store in East Dubuque-

Bricco Riella Moscato

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