Bent Creek neighborhood gathers for fall chili party
Left, Those making chili for the Bent Creek neighborhood get together were, from left, Bob Hare, Mark Johnston, Pegge McCracken, Dennis Stiff, Carol Luther, George Schmitz and Soma Nagendran. Center, Among those making cornbread and desserts for the chili party were, from left, Val Townes, Gabi Hicks, Soma Nagendran, Becky Murphy, Henrietta Barefield, Gale Morgan and Deidra Bell. Not pictured are Ann Cipperly and Diane Glanzer. Right, Diane Glanzer, Ron Simpson and Betty Hare helped arrange the Bent Creek neighborhood chili party.
OPINION —
On a recent Saturday morning with a cool crispness in the air, the Bent Creek neighborhood met outdoors for a fall chili party at lunch. Neighbors brought their own chairs to enjoy the fellowship while sampling seven crockpots of homemade chili with assorted toppings, a variety of cornbread and scrumptious desserts. Neighborhood children and residents’ grandchildren also enjoyed hot dogs as an option. Games were entertaining as neighbors lingered into the afternoon.
The neighborhood includes Heritage Drive, Flintwood Lane, Heritage Place and Heritage Circle.
In an effort for neighbors to get to know each other, a group of residents first began planning events around 1997 by delivering flyers with the information. A roster began with names, addresses, phone numbers and email addresses and was then shared with all the residents. This enabled neighbors to stay in touch with each other about meetings and planned events as well as a missing dog, deaths or any potential threat in the neighborhood.
Among the first things the neighborhood did was organize a neighborhood watch and assemble a committee for the Adopt-A-Mile litter pick-up. A committee was also formed to place a small American flag by every mailbox at holidays throughout the year. The first few years, morning coffees were held in homes.
It was my honor to serve as the first president with help from Caroline Bugg, Becky Murphy, Linda Fucci and too many others to name. While some things take a village, this took an entire neighborhood.
At Christmas, neighbors were encouraged to decorate their mailboxes, the front of their homes and yards with festive décor, and that tradition has continued every year. For a few years, a number of open houses were held during the Christmas season. The event was held on a Sunday afternoon or Friday evening. Neighbors would walk to the open houses to view Christmas decorations and enjoy refreshments.
Neighbors donated small dues to be used for taking food when someone was sick or a new family moved in the neighborhood. At the end of the year, if there were funds remaining, the neighbors held a party with light fare at nearby Saugahatchee.
During Covid, the meetings and activities stopped. In 2023, Agnes Tatum emailed neighbors that it was time to start meeting again. Along with Agnes, Ron Simpson, Diane Glanzer, George Schmitz and Pegge and Spence McCracken, among others, became the most involved. Ron takes care of all the emails to the neighborhood. Monthly meetings started back with everyone in the neighborhood invited to attend.
During spring, a plant exchange was held on the grounds at the home of Valerie Townes, and neighbors brought lunch to share along with plants from their yard.
The fall chili party took a couple of monthly meetings to plan. The date of Oct. 12 was selected since the Auburn Tigers did not have a game that day. Neighbors quickly signed up to bring food and help set up tables and clean up at the circle. Betty and Bob Hare assisted with arranging the location, as well as taking chili and cornbread. Games were arranged by Spence McCracken, Diane Glanzer, Betty Hare and Valerie Townes.
Many neighbors were willing to help in any way they could. Bob Fucci offered to pick up neighbors for the event or give them a ride home in his golf cart. Linda Fucci, former president of the neighborhood association, said, “This is the warmest neighborhood I have ever lived in. I have told people that living in our neighborhood is almost like belonging to a club.”
“The observance of placing the flags at the mailboxes began immediately after 9/11 and has continued,” said Ron Simpson. “Our neighborhood has not forgotten our patriotism.”
Spence McCracken commented, “It is great to live in a neighborhood where you can cry when you lose your dog and everyone understands. It is just a very close-knit neighborhood.”
Check the recipes for making the chili, cornbread and desserts from the neighborhood event. Wherever you live in Lee County, maybe starting a friendly neighborhood association or group would provide a great way to meet your neighbors and also share southern hospitality.
Easy Crock-Pot Chili with Beans
Pegge & Spence McCracken
Pegge likes using the canned seasoned black beans. Spence enjoys it with cornbread.
1 ½ lbs. ground beef
3/4 cup chopped yellow onion
1 Tbsp. olive oil
30 oz. dark red kidney beans, rinsed and drained
30 oz. tomato sauce
4 oz. green chilies
20 oz. Rotel (2 cans, 10 oz. each)
1/2 tsp. cumin
1/2 tsp. ground mustard powder
3 large garlic cloves, minced
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 Tbsp. chili powder
1/2 tsp. dried basil leaves
1/2 tsp. salt
Add 1 Tbsp. olive oil, beef and chopped onions to frying pan.
Brown beef and soften onions in frying pan.
Drain juices from meat and set beef and onion mixture; set aside.
In a small bowl, mix chili powder, cumin, mustard powder, basil, cayenne pepper, black pepper and salt.
Add all ingredients (except cheese and green onions) to 6 to 7 quart crockpot and stir well.
Cook on high for 2 hours, or low for 4 hours, stirring every 30 minutes.
Garnish with grated cheddar cheese and chopped green onions. Serves 12.
Valerie’s Really Good
Cornbread
Valerie Townes
Crisco for the pan
1 cup all-purpose flour
1 cup yellow cornmeal
1 ½ tsp. baking powder
1 ½ tsp. salt
½ tsp. soda
2 eggs
1 cup buttermilk
¼ cup butter, cold and cubed
Put Crisco in a cast iron pan and place in oven. Preheat to 400 degrees.
Combine dry ingredients. Cut in butter until pea sized.
Combine wet ingredients. Add wet ingredients to dry, folding just until all is moistened.
Carefully remove hot pan from oven and add batter. Batter should sizzle.
Return to oven and bake until crusty brown on bottom and light brown on top. Turn out upside down on rack.
Chicken, Poblano and Black Bean Chili
Betty and Bob Hare
This is Bob’s replication of the chili in Dallas at the Central Market, a Texas grocery store chain.
3 Tbsp. unsalted butter
1 ½ cups chopped yellow onion
4 poblano peppers (roasted, peeled and seeded)
6 cups shredded cooked chicken
6 cups cooked black beans
1 ½ cups frozen corn
9 cups chicken broth
1 ½ cups heavy cream
1 ½ cups pepperjack cheese shredded
2 Tbsp. lime juice
Finely chopped cilantro
1 ½ tsp. garlic powder
1 ½ tsp. onion powder
1 ½ tsp. chili powder
1 ½ tsp. dried oregano
1 ½ each salt and ground pepper
3/4 tsp. cumin
Cook chopped onions and poblano pepper, melt butter in a large saucepan or medium Dutch oven. Add onions, poblanos and half of the seasoning; blend. Cook for 5 to 6 minutes until tender and light brown.
Next over medium temperature, add chicken broth and bring to a simmer. Add chicken, the beans and corn and return to simmer for 30 minutes now I add remaining seasonings and heavy cream.
Prior to serving, add lime juice and the finely chopped cilantro.
Jalapeno Cornbread
Betty and Bob Hare
1 tsp. oil
1 large egg
2 cups buttermilk cornmeal mix
2 Tbsp. sugar
1 ¼ cups milk
¼ cup veg oil
2 cups grated sharp cheddar cheese
1 can creamed style corn
½ cup chopped pickled jalapeño peppers
Heat oven to 425 degrees.
Beat eggs into medium bowl. Stir in cornmeal mix, sugar, buttermilk and stir until moistened. Add cheese, creamed corn, and jalapeños. Pour batter into greased skillet.
Bake 25 to 30 minutes.
Hunk of Burning Love Chili
Melody and Dennis Stiff
Dennis won second place for this chili in an office cookoff.
1 large yellow onion, chopped
½ med green pepper, chopped
1 tsp. minced garlic
2 jalapeno peppers, chopped
1 (or 2) habanero peppers, chopped (depends on how hot you like it)
1 lb. ground beef
1 lb. ground pork
1 pack hot chili mix
1 pack medium chili mix
Dash or two (or three) tabasco
Salt and pepper to taste
2 14 ½ oz. cans diced tomatoes
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
1 4 oz. can diced green chilies
1 can Rotel
1 can chili beans
1 can kidney beans
1 can pork and beans
Sauté first 5 ingredients in pot until onion is clear.
Add beef and pork and cook until almost done.
Add remaining ingredients, cover and simmer for three hours, stirring and tasting often. Adjust heat as you like.
Favorite Chili
George Schmitz
1½ lbs. 80/20 ground beef (regular or course grind)
3 medium onions, diced
2 large peppers (green, red or yellow) or combination, diced
2 stalks celery, diced
22 oz. can tomato sauce
22 oz. can diced tomatoes with chili
(4) 12 oz. cans beans (dark red kidney or any combination of kidney, chili or black beans)
Salt to taste
Pepper to taste
1 Tbsp. sugar to cut the acidity of tomatoes
1 Tbsp. taco seasoning
¼ cup juice from peppers (banana or jalapeno)
¼ cup diced peppers (banana or jalapeno)
Brown ground beef and drain off fat. Add beef diced onions, celery and peppers and simmer in a stock pan until sautéed. Drain two of the four cans of beans used. Add all canned ingredients, sugar, taco seasoning and juice from peppers. Add seasoned salt and pepper to taste. Cook until hot.
Black Bean Chicken Chili
Soma Nagendran
1/2 Tbsp. olive oil
1/2 onion sliced, about 1 ½ cups
2 garlic cloves, minced
1 small can mild green chilis
14 ½ oz. fire roasted crushed tomato
15 oz. canned black beans, drained and rinsed
1½ cups low sodium chicken broth
12 oz. frozen corn kernels
1 ½ Tbsp. chili powder
2 1/8 tsp. kosher salt or to taste
1 tsp. cumin
½ tsp. smoked paprika
3 cups shredded chicken
Warm oil in a large pan in medium heat. Place diced onions and 1/8 tsp. salt. Stir together with a wooden spoon and cook for 5 minutes.
Add minced garlic and cook for another minute, stirring frequently.
Add spices, cooking one additional minute until fragrant.
Add black beans, mild chilis, crushed tomatoes, chicken broth and corn, stirring to combine.
Increase heat to high and bring to a boil. This will take about four minutes.
Reduce heat and simmer for six minutes.
Once the beans and corn are cooked, add the shredded chicken and cook on low for five minutes.
Taste the chili and add more salt or lemon juice (1 or 2 tsp.) as needed.
Easy Crock-Pot Chili
Carol Luther
2 pkg. Organics Chili Mix
2 lbs. ground turkey, sauteed until browned
Two 14 ½ oz. cans diced tomatoes not drained
Two 15 or 16 oz. cans kidney beans, not drained
Add all ingredients to a crock-pot. Cook for four hours.
Pork Green Chili Recipe
Cathy & Mark Johnston
10-12 fresh Anaheim or New Mexico green chiles, or 1 lb. thawed frozen New Mexico green chiles
5-6 poblano chiles
2-4 jalapeño chiles, depending on heat level desired
6 medium tomatillos, husked and rinsed well in warm water, then dried
1 large white onion, halved and peeled
6 garlic cloves (~ ½ head of garlic)
About 6 Tbsp. canola oil, divided
3 ½ lbs. pork shoulder, cut into 1-in. cubes
1/3 cup flour
2 Tbsp. ground cumin, divided
1 ½ Tbsp. coriander, divided
1 Tbsp. minced fresh oregano leaves or ½ tsp. dried oregano (Mexican oregano preferred)
About 1 Tbsp. kosher salt, divided
½ tsp. freshly ground black pepper
2 quarts chicken stock (packaged or homemade)
1 bunch fresh cilantro
For topping:
2/3 cup crumbled Cotija or shredded White Cheddar cheese
Plain Greek yogurt or sour cream (low-fat is fine)
Chopped cilantro
Lime wedges (squeeze over chili)
Serving Option: Cooked Rice
Preheat oven to 425 degrees. Cut onions into quarters and place in large bowl with chiles, tomatillos and the ½ garlic head. Drizzle vegetables with about 3 Tbsp oil and turn to coat well. Transfer vegetables in a single layer to a foil or parchment paper-lined baking sheet(s), salt vegetables, and bake, turning as needed, until softened and charred in spots, about 12 to 14 minutes, turning halfway through cooking. Transfer vegetables back to the large bowl and cover to steam for 20 minutes.
Meanwhile, heat 1 to 2 Tbsp oil in a 12 or 14-inch skillet over medium-high heat. Add flour to a wide bowl or zip lock bag and add ½ tsp. each cumin, coriander, and salt mixing well. In three or four batches to avoid over-crowding, add pork pieces to flour mixture and toss to lightly coat on all sides. Sear each batch of pork pieces until golden brown on all sides, about five to six minutes. Transfer pork with a slotted spoon to a 6- to 8-quart Dutch Oven or Slow Cooker, repeat until all pork is browned, adding oil as needed for each batch.
Stem and peel chiles; cut in half lengthwise and remove most of the seeds and membrane leaving some if higher heat level is desired.
Coarsely chop chiles and medium dice tomatillos and onion. Add half of vegetables to Dutch Oven or to slow cooker (low heat) with browned pork and add other half of vegetables to a blender or food processor.
Squeeze roasted garlic from cloves into blender containing half of vegetables, add half bunch of chopped cilantro larger stems removed) and top with two cups chicken stock, blend a few seconds to achieve a soupy consistency. Add to pork and chopped vegetables. Process in multiple batches if needed.
Add the balance of chicken stock, cumin, coriander, and salt, plus pepper and oregano and stir to combine all ingredients.
For slow cooker, cook on low for about three hours until pork is cooked through, and flavors melded.
For Dutch oven, bring chili to a light simmer then reduce to low heat and cook for two hours until pork is cooked through, and flavors melded. Taste and salt as needed.
Serve chili in bowls either solo or over steamed rice.
Top with your choice of yogurt/sour cream, Cotija cheese, chopped cilantro, and a squeeze of lime.
