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Here's the winner out of 18 entries in a recent church chili cook-off.  Enjoy!

CHILI

1 can (14 ounces) low fat beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (15-1/2 ounces) pinto beans, rinsed and drained or
   2 cups cooked pinto beans
1 can (16 ounces) kidney beans, rinsed and drained or
   2 cups cooked kidney beans
1/4 cup dried onion
1 can (12 ounces) roast beef, rinsed, drained, and shredded
1 cup cooked whole wheat
1 tablespoon chili powder

Combine all ingredients in a Dutch oven. Bring to a boil; reduce heat and cover. Simmer for 1 hour. Serves 4 to 6.

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Copyright 2004 - 2013 Cheryl Driggs
Last modified: 07/15/2013