Award-Winning Chili

When Fall rolls around and I get excited for cooler weather, I also get excited for yummy comfort food like delicious soups.  My mom would usually make a big pot of chili on Halloween night with bread bowls for whoever was stopping by so it always reminds me of this holiday.  And it turns out that a couple of the different wards we've been a part of while living in California have had chili cookoffs as part of the trunk-or-treat night before Halloween.  We had a fun time at ours this last weekend and I made this chili to bring for the cook off.  And what do you know, but we won first place for this chili and it's the second time that's happened!  Adam was pretty excited haha.  So I'm pretty sure all of you need this recipe to make for any party since it seems to be a crowd pleaser.  It tastes really great served with corn bread on the side.  Hope you enjoy!!

| INGREDIENTS |

3 lbs. ground beef

3 green onions

1 med. yellow onion

4 tbsp. hot chili powder

4 tbsp. cumin

4 tbsp. oregano

2 tbsp. Worcestershire sauce

1/2 cup sugar

2 cans stewed tomatoes [14.5 oz each]

2 lg. cans tomato sauce [29 oz each]

8 oz. cream cheese

1 1/2 cup white corn

2 lg. cans kidney beans [40 oz. each]

2 cups shredded sharp cheese

1 cup diced cilantro

| DIRECTIONS |

In a large stock pot sauté ground beef and minced green and yellow onions.  When meat is fully cooked, add chili powder, cumin, oregano and Worcestershire sauce.  Fold in sugar, stewed tomatoes, tomato sauce, cream cheese and corn.  Add drained kidney beans and simmer for an hour.  Serve chili topped with sharp cheese and diced cilantro.