Last Halloween our church had a chili cookoff. Everyone brought their crockpots full of homemade chili and then after eating we got the chance to vote on our favorite. My chili took First Place and the blue ribbon. When I make this recipe I like to make double and then freeze the leftovers. I can pull it out of the freezer on a busy night and have dinner on the table in just a few minutes. If you like the chili at Wendy's you will enjoy this recipe.
Blue Ribbon Chili
2 lbs of ground beef (can be made with just 1 pound but better with 2)
29 ounce can tomato sauce
29 ounce can kidney beans, do NOT drain
29 ounce can pinto beans, do NOT drain
1 cup onion, diced
1 jalepeno pepper, minced (no seeds)
1/4 cup celery, diced
1 green pepper, chopped
3 medium tomatoes, chopped
2 tsp cumin
2 TBS chili powder
1 1/2 tsp black pepper
2-3 cloves garlic, minced
2 tsp salt
2 cups water
In a large soup pot brown hamburger and onion until onion is transluscent. Drain off excess grease. Add other ingredients and simmer on stove for an hour or put in the crockpot on low for 8 hours. Serve with grated cheese and sour cream.
