Probably too late for your contest today, but I'll add mine for those interested in seeing different variations. I've found that searing the meat, after draining, really adds flavor due to the Maillard reaction. Also, the cumin adds great flavor, as does the celery for balancing the sweet and savory of the spices. Lots of friends have asked for this recipe after I've served it at various events. Slow cooking further renders the meat to be very tender, although you could eat it sooner. Like a lot of stews and casseroles, it's almost better the second day.
Bob's Farm Chili
2 lbs. ground beef
1 small sweet onion chopped
2 large cans Brooks mild chili beans (29 oz. each)
1 large can tomato sauce (29 oz.)
1 small can diced tomatoes with jalapeno peppers (14.5 oz.)
(you could substitute some green chilis or jalapenos if you can't find the premixed)
I added about a 1/2 small can water that I used to rinse out all the cans before adding.
1 tablespoon cumin (Mexican spice)
2 tablespoons sugar
3 stalks celery chopped
1 teaspoon chili powder (Brooks has chili seasoning included, so taste before adding much more)
Brown the ground beef with the onion in a large pot or skillet, drain and then sear on high heat.
Reduce heat to simmer, and add all the other ingredients and cook uncovered for 2-3 hours, stirring occasionally. Serve with cornbread or Fritos, and hot sauce as desired.
Note: can add some chopped green peppers, for a taste similar to Wendy’s Chili.