Today our Church held a chili cook-off to raise money for a local charity. What a fun event! There were fifteen different entries with a wide range of thickness, flavors, and textures.
Some were really thick. Others were runny. There were sweet versions. There were spicy versions. Some with ground beef and others that used beef chunks. Some with peppers. Others without them.
It was really interesting (and filling) to sample all 15 different recipes.After trying them all I have to say I still liked mine the best but that kind of makes sense since I’ve perfected it to the way my family likes our chili.
While I didn’t win I’m OK with that for several reasons. First, the winner was my favorite chili there besides my own. Second, our Church raised $1,800 dollars for a United Methodist Church inside a local women’s prison. Third, it was a fun event.
Lastly, I’m OK with not winning because my youngest after trying my entry this morning said, “This is the best chili ever!” I’ll take that as a victory any day!
While some may closely guard their recipe I’m happy to share mine!
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2 pounds hamburger, browned and finely crumbled
3 – 15 ounce cans tomato sauce
1 – 46 ounce can Tomato Juice (add this last as it might not all fit)
2 – 15 ounce cans black beans, rinsed and drained
2 – 15 ounce cans dark red kidney beans, rinsed and drained
1 – 40 ounce can chili beans in chili sauce (I prefer Mrs. Grimes brand)
1 – medium onion chopped
2 tsp dried minced garlic
1 1/2 tsp sweet leaf basil
1/2 tsp cumin
1 1/2 tsp ground oregano
1/4 tsp black pepper
2 tsp salt
4 tsp mild chili powder
1 tsp Tabasco sauce
4 small bay leaves
Place all the ingredients in a large crock pot and heat on low 8-10 hours or high 4-6 hours.
So that’s my chili recipe. How does it compare to yours? What chili making tips do you have?