Cooking Connection is a Journal-World feature that prints favorite reader recipes. This week’s featured cook is Deb Ashlock, of Lawrence, with her recipe for Big Bird Chili.

Why it’s special: “Over the years I have concocted countless versions of the ubiquitous chili recipe. This one is very simple and has become my husband, Joe’s, favorite. Last summer, Joe planted his first organic raised-bed vegetable garden. The fruits of his labor were amazing, and we enjoyed our first season of fresh, untainted produce. We are now committed to eating organic/chemical-free foods, and emu has become one of our preferred meat sources. This chili is created with all organic ingredients; healthy and delicious to boot!”

Big bird chili

1 tablespoon olive oil

1 pound ground emu

1 jumbo Vidalia onion, coarsely chopped

5 large cloves garlic, minced

2 16-ounce cans dark red kidney beans, undrained

1 16-ounce can pinto beans, undrained

1 16-ounce can corn, drained

1 28-ounce can Muir Glen organic fire-roasted whole tomatoes

2 tablespoons Simply Organic brand chili powder (or more to taste)

Salt and pepper to taste

Grated extra-sharp cheddar cheese per serving

Brown emu, onion and garlic cloves in olive oil until meat is no longer pink and onion is soft. Add remaining ingredients (except cheese), and simmer over low-medium heat for about 1 hour. Serve piping hot with grated cheese. As with most chilis, this tastes even better the next day.