We had the annual chili cook-off this past weekend. Here was the winning recipe in my book. Thanks, Dimond family, it was amazing!
Sweet-n-Spicy Peach Mango Chili
Place the following ingredients into Crockpot and cook on LOW for 12 hours.
4 cups Water
2 packets French Onion Soup Mix
3 tbsp. Chili Powder
4 lbs. Stew Meat (Cubed)
1/2 cup Bacon (Pre-cooked and Crumbled)
Add the following ingredients and cook on HIGH for an additional 2 hours.
1 (48-ounce) Santa Barbara Mango with Peach Salsa (Medium) - from Costco
2 (15 1/2-ounce) cans Pinto Beans (Drained)
2 (15 1/2-ounce) cans Kidney beans (Drained)
2 (15 1/2-ounce) cans Black beans (Drained)
Add the following 15 minutes before serving.
1/4 lb. Pepper Jack Cheese (Shredded)
1 (16-ounce) Sour Cream