Each year we host our Haggen Northwest Chili Bowl that lets our employees showcase their chili crafting skills and presents a winner at each of our locations with the title of Best Chili Bowl. Here’s one of our favorites from last winter, a smokey and hearty chili courtesy of Linda W., Assistant Produce Manager at Haggen Northwest Fresh Burlington.
- 1 package kidney beans
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic
- 1 Tbsp chipotle pepper
- 1 (14.5 oz) can fire roasted tomatoes
- 1 (15 oz) can tomato sauce
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1/2 Tbsp liquid hickory smoke
- salt and pepper to taste
- 1 Tbsp Worcestershire sauce
Soak kidney beans overnight; drain beans.
Sauté ground beef. Sauté onion until soft; toward the end add garlic.
Add in chipotle pepper, fire roasted tomatoes and tomato sauce.
Add remaining ingredients. Let simmer for 2 hours and enjoy!