Chili Cook-off

Every year Sherwood Family Recreation Center hosts a Chili Cook-Off Fundraiser Dinner. I love this event because I can try my best to perfect a chili recipe, but I also get to taste other amazing dishes!

If you love chili, you might be interested in giving this one a try. It caught my eye because of the many colors of the ingredients. It’s packed with three kinds of meat, three kinds of beans, and a variety of vegetables.

Meaty Three-Bean Chili

(Taste of Home)

3/4 pound Italian sausage links, cut into 1/2-inch chunks

3/4 pound ground beef (I used venison)

1 large onion, chopped

1 medium green pepper, chopped

1 jalapeno pepper, seeded and minced

2 garlic cloves, minced

1 cup beef broth

1/2 cup Worcestershire sauce

1-1/2 teaspoons chili powder

1 teaspoon pepper

1 teaspoon ground mustard

1/2 teaspoon celery seed

1/2 teaspoon salt

6 cups chopped fresh plum tomatoes (about 2 pounds)

6 bacon strips, cooked and crumbled

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

  1. In a 4-qt. kettle or Dutch oven, cook the sausage and beef over medium heat, until the meat is no longer pink; drain, reserving 1 tablespoon drippings. Set meat aside.
  2. Saute onion, peppers and garlic in the reserved drippings for 3 minutes. Add the broth, Worcestershire sauce and seasonings; bring to a boil over medium heat. Reduce heat; cover and simmer for 10 minutes.
  3. Add tomatoes, bacon and browned sausage and beef; return to a boil. Reduce heat; cover and simmer for 30 minutes.
  4. Add all of the beans. Simmer for 1 hour, stirring occasionally. Garnish with chopped onion if desired.

Yield: 10-12 servings (3 quarts).

After it was all said and done, I didn’t win the contest.  But I discovered a great new chili recipe!

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