What is the voting situation at the polls when it comes to your identification. Tre Hargett has the information you need. 
A wide assortment of fall weekend fun awaits. Tonya J. Powers has the list.
There is a Band Masters event this weekend. Schools will be showing off at The Liberty Bowl and Greg Nelson has all the particulars.
This weekend, it's a showdown between the Rebels and Razorbacks. Steve Ehrhart takes a look at a few other games too.
SILENT HILL: REVELATION...FUN SIZE...CLOUD ATLAS...CHASING MAVERICKS are the movies Kevin Carr has seen. One movie is a real wow.
New flicks...Wanted again...Conan returns...Justin miffed. Entertainment.
Here are this week's recipes from our tailgating expert Jimmy Shotwell...
Slow Cooker Chili
Ingredients:
1 lb. ground beef
2 onions, chopped
3/4 cup diced green bell pepper
3/4 cup diced celery
4 cloves garlic, chopped
2 (14 oz.) cans diced tomatoes, undrained
15 oz. can tomato sauce
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 teaspoon pepper
1/4 teaspoon cayenne pepper
2 (15 oz.) cans red kidney beans, rinsed and drained
2 Tbsp. cornstarch
1/4 cup water
Preparation:
Cook ground beef in heavy skillet until brown and drain. Mix all ingredients except cornstarch and water in 3-4 quart slow cooker. Cover and cook on low heat for 6-7 hours until vegetables are tender. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened.
White Beans & Ham
Ingredients:
1 lb package dried northern beans
4-6 garlic cloves, peeled and minced
1 large onion, chopped fine
ham bone, hocks, shanks or diced ham (about 1 pound)
6 cups water or chicken broth
salt & pepper to taste
Preparation:
Rinse and sort the beans for any pebbles. Soak beans overnight. Add the rinsed beans, garlic,chopped onions, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender. Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with cornbread
Jalapeño Corn Bread
Ingredients:
3 (7 ounce) packages cornbread mix
1 large sweet onion, diced
2 cups shredded cheddar or Colby cheese
2 large eggs, beaten
2 1/2 cups whole milk
1/2 cup vegetable oil
3 teaspoons sugar
1 (15 ounce) can creamed corn
6 ounces chopped jalapeños
Preparation:
Mix and pour into greased 9x13-inch pan.
Bake 45 minutes at 375° until golden brown and a toothpick comes out clean.
Jimmy Shotwell gives you cooking voice commands.
