The 59th Annual California RV Show is pleased to announce that Merry Graham of Newhall, Calif. is the Grand Prize Winner of this year’s “Best Recipe Contest”:
Yummy Artichoke Chili
1 (16 oz) precooked Italian Hot Sausage, chopped
1/4 cup dried onions
1/2 cup canned mushrooms, sliced
1 cup chopped red bell pepper (jar or fresh)
1 can (14.5 oz) fire roasted diced petite tomatoes, not drained
1 can (15 oz) Great Northern beans or white beans, not drained
1 can (15 oz) kidney beans, drained
1 can (14 oz) artichoke quarters, drained
1 can (4 oz) chopped black olives
1 tablespoons chili powder
1 teaspoons garlic salt
1/4 cup chopped fresh basil
1 tablespoon balsamic vinegar
Garnish: 1/4 cup fresh chopped basil, 1 cup grated mozzarella cheese
In a large Dutch oven or stockpot, bring to a boil all ingredients except basil and balsamic. Lower temperature on medium-low and cook 7 minutes. Turn heat to LOW, add 1/4 cup basil leaves and balsamic, cook for 3 minutes. You can also put this on the stove and simmer for an hour. Ladle into individual pasta or chili bowls; sprinkle chopped basil and grated mozzarella cheese on top. Serves 5.
