Chili Champ

To my complete surprise, my chili was selected as the winning entry in our church's Chili Cook-off and Trivia Challenge this weekend. For those who asked, here's the recipe, with appreciation to former Dordt co-worker, Norlan De Groot, from whom I got the recipe.

Calico Chili
1# ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 celery stalk, chopped
1 green pepper, choppped
1 cup diced zucchini (optional)
1 T chili powder
1 T dried parsley flakes
1/4 tsp each dried oregano, thyme, and rosemary
salt & pepper to taste
1 (30 oz.) can kidney beans, drained
1 (15-16 oz) can whole kernel corn, drained
1 (28 oz) can diced tomatoes with liquid  
1 c. cooked rice
1 c. water
2 T vinegar
1 T Worcestershire sauce

In a large kettle or Dutch oven, brown ground beef. Drain. Add onion, garlic, celery and green pepper. Also add zucchini, if desired. Cook until onion is transparent. Add spices. Stir in remaining ingredients; simmer, stirring occasionally until thickened and vegetables are heated through--about 20 minutes. Yield: 8-10 servings.

OK - that's the official recipe. Good cooks add their own "personal" touches. Those shall remain my secret. :-)