How to Make Award Winning Chili

This is a long-kept secret family recipe for award-winning chili. In the past this chili recipe has won many prizes including 1st Place, several 2nd Places, a 3rd Place a lot of honorable mentions. I am letting people know of this chili recipe because I think it's time for families to enjoy making this great dish together and having as much fun as my family does.

Making chili is a great family-bonding and learning experience. The tradition of Chili Cook-Offs all over the United States brings Americans a sense of hometown goodness and a fully tummy as well!

When making this chili remember to always taste it every so often. And be careful with the black pepper! It activates the chili powder and too much will make the chili inedible due to the spicy heat (unless, of course, you like it that way). You can cook the chili recipe over the stove top in a large pot or cut the recipe in half and set it up to simmer on low in a crock pot over night. once you have made the recipe a time or two and get to now what you like and dislike about it, you can tweak it to make the chili recipe your own by adding or subtracting ingredients.

This is what you will need:

1 1/2 lbs. Steak (something that works good in a stew)

- Cut into small cubes (It is easier if you freeze before cutting into cubes)

2 lbs. Ground Beef

1 medium Onion

2 Green Chilies, diced (or 4 oz. of canned green chilies)

3 Bell Peppers

- Cut into small pieces with seeds and white webbing removed

1 stalk of celery, diced

3 medium Tomatoes, chopped (or a 28 oz. canned diced tomatoes)

2 teaspoons Cumin Powder

3 tablespoons Chili Powder

1 1/2 teaspoons Black Powder

2 teaspoons Salt

1 29 oz. can Tomato Sauce

1 16 oz. can Kidney Beans (with juices)

1 16 oz. can Pinto Beams (with juices)

In a large pot, brown all meat on high heat - DO NOT drain juices.

Combine the remaining ingredients with meat in the large pot. If the chili is too thick for you, add water to thin it a bit.

Simmer over low heat, stirring every 15 minutes for 3 - 4 hours.

Makes approximately 12 large servings.

Leftovers can be frozen for months.

Serve with shredded cheese and diced onion for toppings, as well as cornbread or french bread for dipping.