Our ward had a chili cook-off for Halloween this last week. We had a great time! Rachael designed our costumes as Hawkeye and Black Widow from the Avengers.
(Maybe someone got a picture of me... or I will get dressed up again...)
I prepared some fiery chili for the competition (it was heated, hahaha). This was my second time making it which means I must like it. I based my recipe from one I got online
here, with a few modifications of course. I added a bit more corn, mixed up the beans a bit, replaced the hamburger with sausage, used less chili powder, and replaced the water with more tomatoes. It was so good Rachael was tempted to have some even though she knew there were habaneros in it. In the picture of 9 chili's I tried (one was actually borscht), mine is at the 7-o'clock position. Here is roughly the recipe I used in case you want to try it:
19 oz Italian hot sausage
2 cans (15oz) Chili beans (pink beans in chili sauce)
1 can (15oz) Black beans, drained and rinsed
2 cans (15oz) Corn, drained
2 cans (15oz) Diced/crushed/stewed tomatoes (Aldi's chili style diced tomatoes are excellent)
1 can (6oz) tomato paste
2 sliced jalapeno peppers
1 finely chopped habanero pepper
1/2 red onion (I only had green)
2 larges cloves garlic
1 T ground cayenne pepper
3 T chili powder
1.5 t salt
1 t black pepper
2 t white sugar (I forgot this, oops)
1. Fry up the sausage (drain excessive grease, or not)
2. In a crock pot (or rice cooker...), mix all ingredients together. Heat on low temperature for an hour or so. Best served with cheddar cheese.
If you try it, let me know what you think.