2 cans Chili Beans in Chili Sauce
1 can Black Beans in Chili Sauce
1 can Garbanzo Beans, drained
1 can White Hominy, drained
1 can crushed tomatoes
1 large white onion, minced
1 green bell pepper, dice
1 Anaheim pepper, diced
1 Tbs olive oil
1 cup vegetable stock
3/4 cup whiskey
1 tsp. Chili Powder, medium
1 tsp. Cumin, Ground
1 tsp. Curry Powder, Mild
2 tsp. Garlic Powder
3 Tbs. Packed Light Brown Sugar
Put oil in a large stockpot on medium high heat. Add white onion and green pepper. Cook for about 5 minutes.
Add stock and whiskey. Simmer approx. 10 minutes.
Add remaining ingredients.
Reduce to med-low heat and simmer 25-30 minutes.
Serve with crackers, sour cream, and/or cheddar cheese.
This recipe won third place in our 2017 Iowa State Fair Chili Contest.