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This recipe for 1ST PRIZE HOME-MADE CHILI, by , is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Vicky Cranford Clinkenbeard


2 lbs. Hamburger
2-15 oz. Cans pinto beans
2-15 oz. Cans dark kidney beans
2-15 oz. Cans corn, drained
2-15 oz. Cans petite diced tomatoes
1 large white onion, diced
1 green and red pepper, diced
2 T. Chili powder
1 T. Ground cumin
½ tsp. Ground cinnamon
1 tsp. Salt
1 tsp. Black pepper
1 jalapeno pepper, diced
½ T. Garlic powder

Brown hamburger in a large soup pot. Add rest of ingredients. On medium high heat bring to a boil. Reduce heat to med-low, cover and cook for 1½ hours. Serve with corn bread, regular, Mexican or Jalapeno.

Personal Notes:
Personal Notes:
Vicky won the first American Legion Chili
Cook-off in La Pine, Oregon with this recipe.
“...I trust in God’s unfailing love forever and ever.” Psalm 52:8




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