Tonight was the 5th annual SMV Chili Cookoff. And I won 3rd place for my chili! Woo hoo! I've never won for the actual chili before. We've won every year we've competed in the "presentation" award--just because PapaC, Zteen and I team up with my SisterM and her family. We're all such hams that we go all out on presentation, leaving the chili cooking to G. He's won before, and he won first prize again tonight.
But I won my little medal, and I'm hanging it in the kitchen. And I'll have to find another recipe to try for next year!
Here's the recipe I used, courtesy of Taste of Home
Bold Bean and Pork Chili
1 pork shoulder or butt roast (4-5 pounds), trimmed and cut into 3/4 inch cubes
3 T olive oil
2 large onions, chopped
8 garlic cloves, minced
4 cans (14-1/2 ounces each) chicken broth
1 can (28 ounces) crushed tomatoes
1/2 to 2/3 cup chili powder (I used closer to the 1/2)
3 tablespoons dried oregano
2-3 tablespoons ground cumin (I used 3)
4-1/2 tsp salt
2 tsp cayenne pepper
4 cans (15 oz each) black beans, rinsed and drained
In a Dutch oven, saute pork in oil until no longer pink; drain. Add onions; cook and stir for 3 minutes. Ad garlic,; cook 2 minutes longer. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring several times. Skim fat; stir in beans. Simmer 30 minutes longer or until chili reaches desired thickness.
Yield: 15 servings
I thought it was yummy, and I'll definitely make it again.