Chili Feed

MSC Century Rooms

11:30am – 1:30pm
It’s the Homecoming Chili Feed! For only $5.00 you will have the opportunity to sample 5 chili recipes submitted and served by UMSL faculty and administrators in the Chili Contest. Vote for your favorite chili entry and the winner will be honored with the Golden Ladle Award.

Buy Tickets Online here

Or buy tickets in person purchases with cash, credit, or declining balance/dining dollars at Nosh, Triton Treats, Simply to Go Cafe (SLB), and Provincial House Dining Hall.

All proceeds benefit the Pagedale Family Support Center.

Sponsor:  College of Arts & Sciences

Recipe: Olivia’s Turkey Chili

Kickoff Recipe #1  YELLOW 



One can of each:

  • Pinto beans
  • Black beans
  • Kidney beans
  • White beans
  • Petite diced tomatoes with chili
  • Diced tomatoes
  • Fire roasted salsa tomatoes


  • 3 chipotle peppers (mashed up and any adobo sauce that may cling to the peppers)
  • 1/2 can Herdez Salsa
  • 1lb turkey
  • 1 med onion, diced
  • 4 garlic cloves, minced
  • 1/2 packet McCormick Chicken Tinga Seasoning
  • ½ cup brown sugar
  • Salt
  • Pepper


Brown the turkey (seasoned with salt and pepper) with onions and garlic in the pan before putting everything in the crock pot. I put it on low for 5-7 hours.

Serve over Fritos with cheese, sour cream, and green onions.




Sponsor:  College of Business Administration

Recipe: Hearty White Chili

Kickoff Recipe #2  RED 


Prep Time:  25 minutes          Cook Time:  2 hours



  • 1 whole Fryer Chicken, Cut Up (or 3 Cups Cooked Chicken)
  • 1 whole Medium Onion, Diced
  • 4 cloves Garlic, Minced
  • 2 whole Cans Green Chilies, Chopped
  • 1 pound Dried Great Northern Beans, Rinsed
  • 8 cups Chicken Broth
  • 1 whole Jalapeno, Sliced
  • 1-1/2 Tablespoon Ground Cumin
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Cayenne Pepper
  • Salt To Taste
  • White Pepper, To Taste
  • 1 cup Whole Milk
  • 2 Tablespoons Masa (corn Flour) OR Cornmeal
  • Grated Monterey Jack, To Taste
  • Sour Cream For Garnish
  • Cilantro For Garnish
  • Guacamole (optional)
  • Pico De Gallo (optional)
  • Corn Tortillas, Warmed


Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.

In a dutch oven over medium-high heat, sauté onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.

When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.

Add some Monterey Jack cheese to the pot and stir to melt.

Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese---even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.




Sponsor:  College of Education

Recipe: Traditional Chili

Kickoff Recipe #3  GREEN 



  • 2 lbs. ground beef
  • 1 large onion (finely chopped)
  • 2 cans tomato sauce
  • 1 can tomato paste
  • 1 can tomatoes (stewed)*
  • 1 can red kidney beans
  • 1 can pinto beans
  • 1 can chili beans
  • 1 jar hot taco sauce
  • Chili powder to taste




Finely chop a large onion; set aside.


Brown ground beef in a skillet, add chopped onion to cook with beef until done. Drain.

In a crockpot – Pour in the tomato sauce, tomato paste, stewed tomatoes, red kidney beans, pinto beans, chili beans, hot taco sauce. * Stir, then add the beef and onion mixture. Stir well.


Cook on high for 3 hours, adding two or three shakes of chili powder to taste.


Serve with cornbread.  Serves approximately 8-10.


   *(Draining the stewed tomatoes and beans will make chili thicker. Including all of it will stretch the recipe. Your choice!)




Sponsor:  Colleges of Optometry and Nursing

Recipe: Three Course Chili

Kickoff Recipe #4  Blue 


The “Chef” has requested that this recipe be available in paper form only, by request.  Please email to request this recipe.  Be sure to include your campus mailing address.




Sponsor:  School of Social Work

Recipe: Three Bean Vegetarian Chili

Kickoff Recipe #5  Orange 



2 tablespoons olive or vegetable oil
1 medium yellow onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer*
1 (32- ounce) can crushed tomatoes
1 (14-ounce) can black beans
1 (14-ounce) can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon cayenne hot pepper sauce, several drops
1 teaspoon coarse salt
1 cup vegetarian refried beans



Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Sauté for 3 to 5 minutes to soften vegetables. Deglaze pan with beer, add tomatoes, black beans, red kidney beans, and stirring to combine.

Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

Makes 4 servings.