[ I think I've figured out why we all gain weight during the

Topeka Capital-Journal, The, Sep 24, 2003 by Capital-Journal

I think I've figured out why we all gain weight during the holidays.

We start the eating frenzy in September.

Of course, we're still mowing and doing yard work, so the apple pies and chili and bazaar dinners take longer to settle in. And the fall festivals are outside, so we get lots of walking in.

First up is Cider Days, which is this weekend at the Kansas Expocentre. Organizers already have a couple of dozen entries for its apple pie contest, which is new this year.

The Apple Festival at Historic Ward-Meade Park is Oct. 5, and we will get another shot at the city's best apple pies there. I have been judging at the Apple Festival for several years now, and I can tell you that Topeka has some fine bakers. You don't have to sign up ahead of time to add your entry. Just take it to the Clay Street entrance at Ward-Meade between 10 a.m. and 12:30 p.m.

And don't forget your recipe --- we will run the winners here.

If all the sweets make you hunger for something with a little meat, you can get chili at a special event Oct. 4 at the Topeka Performing Arts Center.

The CAST Chili Feed and Cookoff will be from 4 to 8 p.m. on the west lawn at TPAC, and besides chili, there will be lots of fun family activities. The event, Celebrate a Safer Topeka, is a fund- raiser for Safe Streets.

Prizes will be given in four categories --- spiciest, most unusual, where's the beef (chicken or vegetarian) and plain ol' chili --- and a best overall chili will be named.

Since it is a fund-raiser, an entry fee of $10 is being charged for the chili contestants. If you want more information, call Downtown Topeka Inc. at 234-9336.

To get you inspired, I found an interesting chili recipe in the YWCA's "Treasures of Topeka" cookbook. Mary Torrence, who submitted it, said her husband makes it every Christmas Eve.

Steve Tallen's

Chocolate Chili

4 pounds lean ground beef

4 cans (15 ounces) kidney beans, drained

4 cans (15 ounces) tomato sauce

4 cans (4 ounces) canned, sliced mushrooms

2 large green peppers, chopped

2 cans (6 ounces) ripe olives, drained

2 cans (4 ounces) chopped green chilies

1 cup chili powder

4 tablespoons sugar

2 tablespoons horseradish

2 tablespoons mustard

2 tablespoons unsweetened cocoa powder

2 teaspoons garlic powder

2 teaspoons ground cumin

2 teaspoons ground sage

2 teaspoons paprika

2 teaspoons black pepper Brown ground beef in a large kettle. Add kidney beans, tomato sauce, mushrooms, peppers, olives, chilies, chili powder, sugar, horseradish, mustard, cocoa and spices and bring to a boil. Reduce heat and cover. Simmer for 1 hour.

Send requests or recipes to be shared to: Lisa Sandmeyer, Recipe Exchange, The Topeka Capital-Journal, 616 S.E. Jefferson, Topeka, Kan., 66607-1194 or lsandmeyer@cjonline.com.