Chili

A few weeks ago, I attended a Halloween party that included a chili cook off. This is the recipe for the winning chili made by Lacey and Aaron Fry. It's a treasured recipe from Aaron's mother, Edwina, who has been making it since she was married. The secret ingredient is wheat berries. I made it last Sunday and it disappeared very quickly!!

CHILI

3 lbs. lean hamburger or ground chicken
(You can also substitute 1/2 of the meat with hydrated wheat berries.
Salt to taste
1 medium onion, diced
1 tsp. garlic powder
2 30-oz. cans of small red chili beans, or cooked pinto beans, kidney beans, etc.
2 14 3/4-oz. cans of tomato soup (low sodium)
1 tomato soup can of water
1 28-oz jar of ketchup
3 Tbsp. chili powder or to taste
1/2 cup brown sugar

Optional:
1 package of frozen corn, or canned whole kernel corn (use amount according to taste
2 14 1/2 can Mexican stewed tomatoes

Cook hamburger, onion, garlic, salt, and chili powder together over medium heat. Add soup, ketchup, sugar, and water. Add optional ingredients. Simmer for 15 minutes. Add more salt and chili powder if desired . Simmer until thickened (about 1 hour or longer of thickness.)

I used the wheat berries, the corn, and the Mexican stewed tomatoes.

Don't be afraid to try the wheat berries!! It turned out to be my husband favorite part of the chili, and they add lots of good fiber. You can buy wheat berries at most food stores that carry bulk items or at any health food store. To hydrate the wheat berries, I combined 1 cup wheat berries and 4 cups water in a saucepan, brought the water to a boil, and then simmered the wheat berries on medium low for one hour.