T.J. and I went to a Cowboy party last night where we played the game Bang! (It’s like the game Mafia, but more organized and with one thousand rules plus exceptions.)  There was a chili cookoff, which I got second place and won that cool knife I’m holding in the picture.  It was a fun night, a couple in our ward threw it at their apartment complex and at least 30 people from our ward came, including our Bishop and his wife.

If you would like to try a really good and easy chili recipe, here is mine.  My sister Mary Beth gave it to me a few years ago, and I make it a few times a year.  It makes A LOT so freeze it or share it, or else you’ll get sick of chili really fast.

2 lb ground beef
2 c diced onions
2 15 oz cans pinto beans
1 15 oz can pink kidney beans
1 15 oz can whole kernal corn, drained
1 14 oz can mexican style stewed tomatoes
1 14 oz can diced tomatoes
1 14 oz can tomatoes with chilies
2 (4.5 oz) can diced green chilies
1 (4.6 oz) can black olives, drained and sliced, optional
1/2 C green olives, sliced, optional
1 (1.25 oz) package taco seasoning mix
1 (1 oz) package ranch salad dressing mix
corn chips for serving
sour cream, grated cheese, chopped onions, pickeled jalapenos for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, chilies, olives, taco seasoning and ranch dressing mix and cook in a slow cooker on low for 6-8 hours OR simmer over low heat on the stove for about 1 hour in a pot. Serve with chips and the garnish ingredients.