The recipe for one of the winning chilis from this past weekend: Texas Jerky Chili, adapted slightly from a recipe in the Marlboro Country Cookbook. It was super good, you should try it!
1 cup chopped bacon
2 cloves garlic, minced
2 chili peppers, chopped (can add up to 4-5 to increase burn factor)
5 cups canned diced tomatoes (about 8 fresh peeled tomatoes)
1 3/4 cups beef broth
1 tbsp. chili powder (can add up to 2 tbsp)
2 tbsp. brown sugar
1 1/2 tsp. ground cumin
1/2 tsp. black pepper
2-3 cups chopped beef jerky, original flavor
1 can kidney beans
1 can pinto beans
Cook bacon in a Dutch oven until fat is rendered but not crisp. Add onion and garlic, cook until tender.
Add chili peppers, tomatoes, and beef broth. Cook about 20 min.
Combine chili pepper, cumin, brown sugar, black pepper and add with beef jerky to Dutch oven. Cook at a slow boil, stirring occasionally, for about 45 min.
Add beans and bring to a boil, cook 5 min.
Makes 6 servings. Top with cheese if desired.