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Winning Chili Recipe

Black and White Southwest Chili (winning cook-off recipe #6)

  • 2 cups onion - diced
  • 1 large green pepper – diced
  • 1 large red pepper – diced
  • 1lb ground beef
  • 1lb ground pork
  • 1 can (15oz) low sodium beef broth
  • 1 ½ TBS Mexican chili powder
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 6 garlic cloves – crushed
  • 3 TBS hot pepper vinegar
  • 3 TBS Tones Southwest Chipotle Seasoning
  • 4 cans (14.5oz) diced tomatoes
  • 1 ½ cups Trader Joes Frozen roasted corn
  • 2 cans (15oz) black beans – rinsed
  • 1 can (15oz) white Great Northern beans – rinsed
  • Sour cream and fresh cilantro for topping

Place a large nonstick skillet over medium-high heat until hot. Add first 5 ingredients; cook until meat is browned, stirring to crumble. Drain well; return meat mixture to pan. Add broth and next 10 ingredients (broth through beans); bring to a boil. Reduce heat; simmer 15 minutes or until slightly thick, stirring occasionally.

Ladle chili into soup bowls; top with sour cream and cilantro.

Serves 12

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