Chili Cookoff

Our ward does a chili cookoff instead of a Halloween party each year. It is a fun and popular event. This year I found a Weight Watchers chili recipe and decided to enter the contest. I am not comfortable cooking, but I can follow a recipe. I ended up coming in second place. One of the other entrants teased that after honing his recipe over decades, he came in third behind two women that had never made chili before. I've included the recipe here for anyone interested.

Three Bean and Pork Slow Cooker Chili

Ingredients

• 1 medium onion(s), chopped
• 2 medium garlic clove(s), minced
• 1 cup carrot(s), chopped
• 1 Tbsp chili powder, medium-hot
• 1 tsp dried oregano, crushed
• 1 small jalapeno pepper(s), seeded, chopped (don't touch seeds with bare hands) or 1 canned chipotle pepper in adobo, chopped
• 1/2 tsp table salt
• 1/2 tsp black pepper, freshly ground
• 2 pound lean pork tenderloin, trimmed of fat and cut into 1-inch chunks
• 15 oz canned black beans, drained and rinsed
• 15 oz canned kidney beans, drained and rinsed
• 15 oz canned pinto beans, drained and rinsed
• 1 cup canned tomato puree
• 29 oz canned diced tomatoes, with green pepper, celery and onion, undrained
• 6 oz canned tomato paste

Instructions

• Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again.
  
  
• Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving.