Award Winning Chili

I made a batch of this chili for our Chili Cook-off at church last weekend.  Even though I hadn't made this recipe before, I thought it might be a winner based on it's 5-star rating and all the excellent reviews it has received.  Could over 800 people really be wrong?  I hoped not.

Recipe Link

Ingredients 

2 pounds ground beef

1/2 onion, chopped

1 teaspoon ground black pepper

1/4 teaspoon garlic powder

2 1/2 cups tomato sauce (I used 2 (15 oz.) cans of tomato sauce)

1 (8 ounce) jar salsa

4 tablespoons chili seasoning mix (I used one packet of McCormick chili seasoning)

1 (15 ounce) can light red kidney beans

1 (15 ounce) can dark red kidney beans
1/2 tsp chipotle powder (optional)

Directions

In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.

Add the ground black pepper, garlic powder, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour. Transfer to a slow cooker to keep warm for taking to potlucks and parties.

Notes: Drain the beans for thicker chili or add the beans with their liquid for thinner chili.

Source allrecipes.com

1/2 tsp Chipotle powder adds a slight smokey and spicy flavor. 

I let it simmer covered on the stove for an extra hour before I transferred it to a crock-pot to take to the party/cook-off.

The Results...
This chili is a winner, really.  We won best chili and brought home the trophy!  There were a lot of delicious, different kinds of chili at the cook-off.  We did think this chili was good, but I was surprised that we won!  The only thing we would change next time is to add a can of diced tomatoes or some extra tomato sauce.  It was a little thicker than we're used to.  But maybe that's because it cooked longer than the one hour suggested in the recipe?  You can still add us to the 800+ that love this chili.  It's a winner!

Updated Sept. 28, 2012
This chili freezes really well, too. I like to make a double batch and freeze the extra chili in a gallon sized Ziploc freezer bag.  Fill it about 2/3 to 3/4 full, squeeze out extra air the best you can and make sure the top is securely zipped.  Lay the bag flat on a baking sheet. Label, date and place in the freezer until solid and stackable.  When ready to use, thaw bag enough to get the chili out.  It's OK if it still slightly frozen.  Heat until boiling, stirring often in a pot on the stovetop.  You could probably reheat in the microwave, but I've always reheated on the stovetop.

This chili is great to have on hand for baked potatoes, hot dogs, chili-cheese fries, Navajo Tacos, etc...  You'll be happy you made an extra batch!

This recipe is shared at:
Foodie Friends Friday
The weekend Potluck @ Sunflower Supper Club
Show & Share Wednesday @ Semi Homemade Mom