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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