Chili Cook-Off: Perfect for Fall

Having a chili cook-off this fall? Grab some friends who love making chili, add some fun pepper embellishments and some pepper fabric for decorations :) Don't like chili? Try a soup cook-off or cookie bake-off.

Optional rules (depending on the number of entries!)
1. Must try at least 3 different entries.
2. Vote on your favorite.
3. Head back for a full bowl of your pick!

And don't forget a recipe. This is from Brian, one of our awesome team members -- share your favorites in the comments below!

Ingredients
1 lb Gr. Beef
1 lb Gr. Pork
½ lb Gr. Veal
1 20oz. can of tomato sauce
3-4 Minced Cloves of Garlic
1 Spanish Onion, diced
1 8oz. can Sweet Corn (drained)
1 8oz. can Red Kidney Beans (drained)
1 8oz. can Black Beans (Bush’s Seasoned Recipe) (drained)
¼ cup Worcestershire Sauce
2+ 12oz. bottles of Guinness (optional, but highly recommended)


Dry Ingredients
¼ cup Chili Powder
3-4 tsp Fresh Ground Black Pepper
4 tsp Cumin
4 tsp Cinnamon
1 tbls cocoa powder (or brown sugar)
2 tsp Cayenne Pepper (or to taste)
1 tsp Sea Salt (or to taste)

Brown beef, pork and veal and then drain.  Add 1 bottle of Guinness and simmer for 10 minutes. Open 2nd Guinness to help pass the time. Mix dry ingredients together in a small bowl, then stir in with meat, cover and continue to simmer for 10 more minutes, stirring occasionally to keep meat from drying out. The idea is to let the flavor permeate the meat before adding the other liquid ingredients. Over medium heat, stir in corn, black and red beans, onion and garlic. While that’s heating up, pour tomato sauce into a large bowl and whisk in Worcestershire sauce. Add tomato mixture to meat & spices. Bring entire mixture to a simmer. May be served immediately or, for best results, simmer for about an hour to thicken. Open additional Guinness as needed until chili is ready.