TOMMY’S 2017 CHILI COOK-OFF RECIPE
 American Legion Post 83
The Winner
Makes 10-12 servings 
1 Tbs. olive oil 
1 tsp. Worcestershire sauce
2 lb. ground chuck
1 clove garlic, chopped and smashed
1 medium sweet onion, diced
1 green pepper, diced
1 red or yellow bell pepper, diced
2 stalks celery, chopped
1 carrot, chopped
1 packet Oxbow Beef Flavoring w/8 oz. water
15 oz. can Bush’s Chili Pinto Beans in mild sauce (optional: red kidney beans, rinsed)
15-oz. can black beans, drained and rinsed  
14.5 oz. can tomato sauce
14.5 oz. can whole tomatoes
12 oz. can V-8® vegetable juice 
1 Tbs. McCormick Chili Powder
1 Tbs. McCormick Taco Seasoning
1 tsp. cumin
1 tsp. paprika
1 tsp. Italian seasoning
½ tsp. sea salt
½ tsp. black pepper
1 tsp. raw sugar
1 bay leaf
1 tsp. Texas Pete
 ½ tsp. cayenne pepper
 ½ tsp. cinnamon sugar
In six-quart pot: Add oil to large skillet on medium-high. Sauté garlic, chopped onion...