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Well the Calgary Stampede will be starting again soon (http://calgarystampede.com/). The city really comes alive for it, everyone where's jeans and cowboy hats to work for the week, even downtown which is a suit and tie culture. There will be lots of free stampede breakfasts, bbq's, etc. I'm a fan of the free food that week. A lot of people can get through the whole week of free eating without having to cook anything for themselves. I'm a fan of the food but stay away from the actual stampede festivities because of over crowding, a lot of drunks, etc. Here at the university every year we hold a chili cookoff. This year it's my area that will be entering on behalf of the department. So post your famous chili recipes so we can win the golden ladle!!!

Steve's Chicken Chili Recipe (yep...I said chicken...really throws people for a loop)Here's a simple yet effective and favorite recipe of many of my friends...(one of a few different chili recipes that I have) I cook mine in a crock pot and I let it simmer for 10+ hours to really bring it together.First, I start off by boiling 2 or so pounds of skinless chicken breasts until they are cooked. Remove and cube up.Recipe itself consists of:3 Cans of hot chili beans2 cans of tomato soup1 16-24 ounce jar of homemade salsa (The wife and I make this every fall) Otherwise, substitute a good chunky salsa. This way you get all your vegies.1 onion diced (we also like extra onion)2+lbs of cubed chickena couple of cloves of garlic mincedSeason with chili powder, salt, pepper, (sometimes I will mince 1-3 habanaro peppers to raise the heat level)Forget about it in a crock pot, stir occassionally (this also helps break up the chicken more)........serve in a bowl...sprinkle onion and shredded cheese on top.....I enjoy serving mine with fritos scoops or tostito scoops and ice cold beer....Mmmm!

This one sounds good. I've added it to our list of possible recipes.

I like a lot of different things in chili, so use a variety of ingredients and it's not always the same. Here's one for ya...One key is to chop items in medium chunks rather than small pieces which lets each ingredient sing out its special flavor.1 lb. ground pork sausage, I prefer the spicy1 lb. ground chuck hamburgerBrown in an iron skillet along with 1 clove garlic, 1 large onion chopped Vidalia sweet is great if you can get em, 1 cup of bell pepper. You may need a bit of vegetable oil to keep things from sticking. I think the iron pot is important and don't over cook.In a separate iron dutch oven, combine 1 16 oz can each of dark red kidney beans, diced tomatoes, tomato sauce, 1/2 cup diced mushrooms. Important: Add each spice separately and stir in well, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black or red pepper, dash or three of Louisiana hot sauce, optional 1 teapoon of sugar. Add meat mix and stir well, cover and bring to slow boil and then immediately turn down to simmer for 20-30 minutes; stir occassionally. Near the end uncover and continue until preferred thickness.6 servings, and it is nice to garnish with shredded cheddar cheese and perhaps a jalapeno, with saltines or corn chips on the side works well.Enjoy!