His Glory My Joy, a blog of Author Luana Ehrlich

On a rainy, cold night this week I made a big pot of my chili, and when I saw the appetizing bowl sitting before me at dinner, I grabbed my iPhone and snapped a quick photo, later posting it on my Facebook page.  I think I got more comments about this post than any I’ve ever written, plus requests for the chili recipe itself, so I’m posting my Blue Ribbon Chili Recipe below.  I actually did win First Place at our church’s Chili Supper Contest one year, so that’s why I’m claiming the title.  It does have some unusual ingredients for chili, so maybe that’s why my husband claims, “This is the best chili ever!”  So, there’s an endorsement from a somewhat biased fan and here’s the recipe:

Blue Ribbon Chili Recipe

1 medium onion, chopped
2 lbs. ground beef
2 cans Bush Ranch Beans
1 can chopped green chilis
2 cans Mexican-style stewed tomatoes
2-3 small cans of tomato sauce (depending on how soupy you like your chili)
1 can kernel corn (optional, I don’t eat corn, so I don’t add this)
1-2 tsps of chili powder (I usually do 2 tsps.)
1 package of Taco seasoning mix
1 package of Hidden Valley Ranch Dressing mix

Brown onion and ground beef together.  Add the remaining ingredients and cook on low heat or in a crockpot for 2-3 hours.  Makes enough for six big servings.