2025 Mac n' Cheese & Chili Cook-Off Recipes

Our 2025 Mac & Cheese and Chili Cook-Off was a delicious success, thanks to all the talented cooks who participated! We appreciate everyone who shared their recipes, bringing warmth and flavor to our community. Whether you’re looking for a new take on chili or a comforting mac & cheese recipe, we’ve compiled all the entries here for you to enjoy at home.

Chili Recipes:

• Slow Cooker Buffalo Chicken Chili by Christine Bryson (Entry #2)

• Cincinnati Chili with Spaghetti by Julie Kane (Entry #3)

• Best-Ever Crock-Pot Vegetarian Chili by Linda Merola (Entry #14)

• Black Bean, Beef, and Turkey Chili by Tom Leary (Entry #5)

• Firehouse Chili by Greg Zebrowski (Entry #8)

• Grandma's Chili by Sebastian Lee (Entry #9)

• Maple Bacon Bourbon Chili by Charlie Bellamy (Entry #7)

Mac n' Cheese Recipes:

• MeMe's Macaroni & Cheese by Emory Henderson (Entry #4)

• Hilary's (Grandmother's) Mac & Cheese by Hilary Hultman-Lee (Entry #10)

• Crock-Pot Thai Mac & Cheese by Miriam Turner (Entry #12)

Chili Recipes

Slow Cooker Buffalo Chicken Chili by Christine Bryson (Entry #2)

Ingredients:

• 1 pound ground chicken

• 15 oz canned white navy beans, drained and rinsed

• 14.5 oz can fire-roasted tomatoes, drained

• 2 cups chicken broth

• 1/4 - 1/2 cup buffalo wing sauce (start with 1/4 cup and add more at end if needed)

• 1 package ranch dressing mix

• 1 cup frozen corn kernels

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon celery salt

• 1/2 teaspoon dried cilantro

• 1/4 teaspoon salt

• 8 oz cream cheese

• Blue cheese crumbles (optional)

Instructions:

1. Brown ground chicken until fully cooked, then place in crockpot.

2. Add all ingredients except cream cheese and blue cheese, stirring to combine.

3. Place the block of cream cheese on top and cover.

4. Cook on high for 4 hours or low for 8 hours.

5. Stir to incorporate cream cheese and adjust wing sauce as desired.

6. Top individual bowls with blue cheese crumbles if desired.

Christine's Note: She also adds a 4 oz can of diced green chilies, 1/2 cup finely chopped celery, and 1 cup Monterey Jack cheese for extra flavor.

Cincinnati Chili with Spaghetti by Julie Kane (Entry #3)

Ingredients:

• 2 pounds ground beef (80:20 recommended)

• 1 (6-ounce) can tomato paste

• 4 cups water

• 1 (8-ounce) can tomato sauce

• 1 large onion, minced (about 3 cups)

• 6 cloves garlic, minced

• 3 tablespoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon cinnamon

• 3/4 teaspoon ground allspice

• 1/4 teaspoon ground cloves

• 1/2 teaspoon cayenne pepper

• 2 teaspoons kosher salt

• 2 tablespoons Worcestershire sauce

• 1 tablespoon apple cider vinegar

• 1/2 ounce unsweetened chocolate (optional)

For Serving:

• Oyster crackers

• Finely shredded mild cheddar cheese

• 1 (15.5-ounce) can small red kidney beans, drained and warmed

• Minced yellow onion

• Hot cooked spaghetti

Instructions:

1. Cook the tomato paste: Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the tomato paste to the dry pot and cook, constantly scraping the bottom with a wooden spoon or silicone spatula, until the tomato smells rich and toasty and you start to see browned (not burned) patches in the bottom of the pot. This should take 1 to 3 minutes.

2. Combine the ingredients in a pot: Remove the pot from heat and add the ground beef and water. Mix them together into a sludge. It will not look pretty, but press on. There's a method to this madness. Return to medium-high heat and bring to a simmer, stirring all the while, so the sludge breaks up into a mealy paste. Add all the remaining ingredients except the vinegar and chocolate.

3. Simmer gently, uncovered, for 2 to 3 hours: Stir the chili often. You want the volume to reduce a bit. (To be honest, just one hour of cook time is okay, but for optimal chili-ness, go long.) Right at the end of your cooking time, add the vinegar and optional chocolate.

   1.  Simple Tip! The chocolate won’t make it taste sweet—it adds a hint of sophisticated complexity and acts as a foil for all those spices. Chili parlors in Cincinnati don't use chocolate in their recipes; it's a highly contested addition, but I stand behind it.

4. Cool to room temperature, then refrigerate overnight: Cool the chili to room temperature, then cover the pot and refrigerate overnight. 

   1. Simple Tip! You can eat the chili immediately if you want to, but the flavor improves as it rests.

5. De-fat the chili: The next day, lift or scrape off any solidified fat from the top of the chili and discard.

Firehouse Chili by Greg Zebrowski (Entry #8)

Ingredients

• 2lbs ground beef

• 1 can light kidney beans

• 1 can pinto beans

• 1 can of rotel tomatoes with chiles

• 1 can diced tomatoes 

• 2 large onions, diced

• 2 yellow or red bell peppers , diced

• Garlic powder, onion powder, paprika

Note from Greg: "I just throw things in a pot!"

Black Bean, Beef & Turkey Chili by Tom Leary (Entry #5)

Ingredients:

• 2 tbsp olive oil

• 1 medium sweet onion chopped

• 1 cup fresh (or frozen) corn kernels

• 1 lb ground beef

• 1 lb ground turkey

• 28 oz crushed tomatoes (or diced for more texture)

• 1 tsp ground black pepper

• 1 tsp salt

• 1 tsp ground cumin

• 1 tbsp chili powder

• 1⁄2 c sugar

• 1     15 oz can light red kidney beans (drained)

• 1     15 oz can dark red kidney beans (drained)

• 2     15 oz cans black beans (drained)

• 1 1⁄2 cups chicken broth (or vegetable broth)

• sour cream (for serving)

• shredded Mexican cheese (for serving)

Instructions:

1. Sauté the Aromatics:

   1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.

   2. Add the chopped sweet onion and sauté for about 3-5 minutes, until softened and translucent.

2. Brown the Meat:

   1. Add the ground beef and ground turkey to the pot, breaking them up with a wooden spoon.

   2. Cook until browned and no longer pink, about 8-10 minutes. Drain any excess fat if necessary.

3. Add Corn and Seasonings:

   1. Stir in the corn kernels, black pepper, salt, ground cumin, and chili powder.

   2. Cook for another 2-3 minutes, stirring frequently to toast the spices.

4. Incorporate Tomatoes and Sugar:

   1. Add the crushed (or diced) tomatoes and sugar to the pot.

   2. Stir everything together and let simmer for about 5 minutes.

5. Add the Beans and Broth:

   1. Stir in the drained kidney beans (light and dark) and black beans.

   2. Pour in the chicken or vegetable broth, stirring to combine.

6. Simmer the Chili:

   1. Bring the chili to a gentle boil, then reduce the heat to low.

   2. Cover and let simmer for 30-45 minutes, stirring occasionally to prevent sticking.

7. Adjust Seasoning and Serve:

   1. Taste and adjust seasoning if needed, adding more salt or spice to preference.

   2. Serve hot, garnished with shredded cheese, sour cream, or fresh cilantro if desired.

   
   

Best-Ever Crock-Pot Vegetarian Chili by Linda Merola (Entry #14)

Ingredients:

• 1 (15 oz) can black beans (or one can pinto beans)

• 1 (15 oz) can kidney beans

• 1 (15 oz) can sweet corn

• 1 sweet potato, peeled and cubed

• 1 medium onion, diced

• 2 garlic cloves, minced

• 1 (28 oz) can crushed tomatoes

• 1 (15 oz) can diced tomatoes

• 1 tablespoon chili powder

• 1 teaspoon paprika

• 1 teaspoon oregano

• 1 teaspoon cumin

• 1 teaspoon salt

• 1/4 teaspoon cayenne pepper

• 1 cup vegetable stock

Instructions:

1. Place the black beans, kidney beans, sweet potato, onion, and minced garlic into the slow cooker.

2. Add the crushed tomatoes, and sprinkle all of the seasonings. Mix thoroughly until everything is evenly distributed.

3. Pour in the vegetable stock.

4. Turn the slow cooker on high for 4 hours, or low for 8 hours.

5. Serve with desired toppings like shredded cheese or cornbread!

Grandma's Chili by Sebastian Lee (Entry #9)

Ingredients

• 1 ½ lbs veggie grounds

• 1 lg onion, chopped

• 1-2 cans, mild Ro-tel

• 1-2 large cans, diced tomatoes

• 1 can, great northern beans

• 1 can, black beans

• 1 can, pinto beans

• 8oz can, tomato sauce

• 1 packet, taco seasoning

• soy sauce to taste

Note: If using ground meat, brown first, then add onion. If using veggie grounds, heat in a skillet with onion. Add protein and onions to the pot, then add other ingredients. Simmer and enjoy!

Maple Bacon Bourbon Chili by Charlie Bellamy (Entry #7)

Ingredients

• 4 pieces bacon

• 1 lb. lean ground turkey

• 1 medium-sized yellow onion, diced

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1/2 tsp cayenne pepper

• 1 tsp smoked paprika

• 1/2 tsp ground coriander

• 28 ounces canned diced tomatoes

• 15 ounces red kidney beans

• 1/4 cup bourbon

• 1/4 cup maple syrup

• Salt and black pepper to taste

Instructions

1. Place a large pot over medium-high heat. Add the bacon pieces and sauté until crisp. Using a slotted spoon, scoop up the bacon pieces and drain on a paper towel. Set aside. To the bacon fat in the large pot, add the ground turkey. Break the turkey apart with a wooden spoon. Add the onion. Cook 6-8 minutes until the onion becomes translucent, stirring occasionally. The turkey should be cooked through.

2. Add the cumin, cayenne, smoked paprika, ground coriander, salt, and black pepper. Cook 1 minute, stirring often.

3. Add the diced tomatoes, beans, bourbon, and maple syrup. Stir well. Bring to a boil. Then, reduce the heat to low or medium-low and cover. Simmer for 30 minutes, stirring occasionally.

   
   

Serving Suggestion: Serve with sweet cornbread muffins OR use your cornbread mix in a mini waffle maker and serve with cornbread waffles!

Mac & Cheese Recipes

MeMe's Macaroni & Cheese by Emory Henderson (Entry #4)

Ingredients:

• 8 oz elbow macaroni

• 2 tsp salt

• 2 cups whole milk

• 3 eggs

• 8 oz grated extra sharp cheddar cheese (Cracker Barrel preferred)

• 1 stick butter, cut into pieces

Instructions:

1. Boil macaroni according to package directions.

2. Mix salt, milk, and eggs well.

3. Stir butter into hot macaroni until melted.

4. Once macaroni has cooled slightly, mix in the milk and egg mixture.

5. Add cheese, reserving some for the topping.

6. Pour into a 2-quart casserole dish and bake at 350°F for about 30 minutes, until firm and browned.

Hilary’s (Grandmother’s) Mac & Cheese by Hilary Hultman-Lee (Entry #10)

Ingredients:

• 8 oz noodles (regular or gluten-free)

• 2 Tbsp butter

• 3/4 cup cubed sharp cheese

• 3/4 cup cubed pepper jack cheese

• 1 tsp salt

• 2 eggs

• 3 cups milk

• Paprika (for topping)

• Optional: 6-8 oz canned corn, 2-4 oz canned jalapeños

Instructions:

1. Preheat oven to 350°F.

2. Cook noodles according to package directions.

3. Mix noodles with butter, cheese, and salt. Add optional ingredients.

4. Whisk eggs with milk, pour over noodles, and sprinkle with paprika.

5. Bake for 40-50 minutes.

Crock Pot Thai Mac and Cheese by Miriam Turner (Entry #12)

Ingredients:

Layer the following ingredients in the crock pot and do not stir.

• 4 cups elbow macaroni

• 4 cups shredded cheese

• 1 4oz jar of Thai Green Curry Paste

• 4 cups cottage cheese

• 1.5 sticks of butter, cut into small pieces

• 4 cups of boiling water

Cook on high for one hour, then switch to low for 3-5 hours. Stir before serving. Omit the curry paste for regular mac and cheese.