KNOX — The Hilltown Winter Fest on Saturday drew about 200 people to the Knox Town Park where they enjoyed a bonfire, hot dogs, hot chocolate, donated baked goods and a variety of crafts in the Town Hall warming station.

Twenty-eight sleds competed in the annual cardboard sled race. Jenna Sisson came in first in the races and Christian Bremer was second. There was a tie for the most creative sled: Matthew Cyr in his cardboard army tank and Cora Evans in her  flying purple pig. Maple Ski Ridge donated tubing passes for the winners.

Elaine Larson won first place in the chili contest, and Cliff Carlone took second place. Paul Centi, owner and chef at the Township Tavern, judged the contest, and donated a Township Tavern gift certificate to the top-place winner.

Elaine Larsen’s Chili for a Winter Fest Crowd

Ingredients:

2 pounds ground meat. ( I use grass fed lamb or mutton because we raise our own, but venison or beef will also work. If you use a very lean venison, you may need to add one or two tablespoons of oil to help it brown.)

5 to 6 cloves of minced garlic (or more if you like it)

1 tsp. salt

½ tsp. ground chipotle pepper

2 tsp. ground cumin

1 tbsp. chili powder or BBQ3000 spice from Penzey’s

1 large minced onion

1 or 2 red or yellow peppers, seeded and chopped

1 28- or 29-ounce can tomato puree

1 28- or 29-ounce can diced or crushed tomatoes

1 pound dried small red beans, cooked until tender

1 tbsp. dried oregano

1 tbsp. dried basil

Directions:

In large heavy pot, break up ground meat and sprinkle with garlic, salt, chipotle, cumin, chili, and minced onion. Brown meat mixture over medium high heat until meat is nearly cooked. Add peppers, turn heat down slightly, and cook for about 2 more minutes.

Pour in tomatoes and beans and heat slowly for 15 minutes. It can simmer, but don’t boil hard. Add oregano and basil and turn heat down to low for 5 to 10 minutes. Taste and adjust seasonings, adding more salt, chili, chipotle, and cumin to taste. Hold over low heat until ready to serve. Gets even better when made a day ahead of time so flavors blend.