Last night was our 2^nd annual Chili Cook off.  We had some great entries this year. Our home was filled with the tantalizing smell of peppers, cumin, garlic… The winner was Kim, with her Pumpkin Black Bean Chili.  I hope to add some new twists to it next year and possibly gather recipes and create a chili cook off cookbook.  I think that would be lots of fun for the participants.  I created a Cheesy Potato Bacon chili.  I personally think that I cooked it too long and the horseradish became a strange flavor.   Here is the recipe for those who would like to try it.  

Cheesy Potato and Bacon Chili

2 tablespoons vegetable oil

1 pound potatoes, peeled, cut into 1/2-inch pieces

1 onion, chopped

2 cloves garlic, minced

1 (28 ounce) can whole peeled tomatoes, broken up, undrained

1 (8 ounce) can tomato sauce

1/2 cup water

1 tablespoon chili powder

1 small green bell pepper, diced

1/4 cup chopped parsley

1/4 cup prepared horseradish

6 strips crisp cooked bacon, crumbled

1/2 cup shredded Cheddar cheese

Heat the oil in a 2-quart pot. Add the potatoes, onion, and garlic.

Sauté 5 minutes.

Add the next 4 ingredients. Bring to a boil, reduce the heat, cover,

and simmer 10 minutes. Uncover and stir in remaining ingredients

except cheese. Cook 5 minutes more or until desired consistency.

Garnish each serving with cheese.

Serves 4.--