Good job Buzz!

Why do you have two pots? Is there a difference?

it was a fun time

Congratulations, Buzzsaw.

I just won a little neighborhood competition yesterday. I feel that it really put a couple things in perspective when it comes to chili. The judges were from Michigan, New York, and anywhere but Texas. All are decidedly in the "beans in chili" group. My chili was the only one out of about 8 that did not have beans, so I didn't think I had a chance with this group. I guess they liked it though! I have a pretty simple recipe. It may have been a small neighborhood competition, but now I am calling it my award winning chili recipe. If anyone is interested -

2 pounds coarse ground chuck
1 pound chorizo
.5 pound breakfast sausage
1 diced white onion
2 large can whole peeled tomatoes
3 tablespoons diced garlic
3 cups broth
.5 cup black coffee
2 tablespoons ground cumin
1 tablespoon oregano

Powder
1 tablespoon San Antonio Chili powder
1 tablespoon Ancho Chili Powder
1 tablespoon Chipotle Chili Powder

Chiles
2 diced poblano
2 diced serrano
1 small can chipotle in adobo, diced.
1 diced hatch
2 diced Guajillo


Get a really good brown on all the meat. Brown in small batches so you don't overcrowd the pan. Set browned meat in a bowl.
Add onion and diced chilis to the same pan scraping up browned bits. Saute until tender. 10-15 minutes.
Add garlic and cook until fragrant, about a minute.
Add all seasonings and cook 1 minute.
Add canned tomatoes and juice smash with a potato masher.
Add diced chipotle in adobo.
Add all the meat.
Add the broth.
Cook until tender.

Serve over rice with diced avocado, thick shredded cheddar, and cilantro.

Pro Tip: If you check out the "Health" food section of your local HEB, around where you can by bulk nuts, they have bulk spices. I can buy chili powder for 40 cents an ounce. It ridiculously cheap. Garlic powder is $10 a pound. I just learned about it, so some of you may already know. I guess that's what I get for not checking out the health food section more often.