Prize-Winning Chili

This bean-free chili deserves its name! Once you’ve browned the beef, set it and forget it in a crock pot - such an easy thing to do in the busy days before Christmas! 

Prize-Winning Chili:

2 tbsp. (30 mL) vegetable oil
2 lb. (1 kg) boneless beef round, sirloin, or chuck, in 1-½-in. cubes
Two 14-oz. (398 mL) cans tomato sauce
½ c. (125 mL) beef stock
½ c. (125 mL) water
1 c. (250 mL) coarsely chopped onion
3 tbsp. (45 mL) chili powder
1 tbsp. (15 mL) light brown sugar
1-½ tsp. (6.25 mL) garlic powder
1 tsp. (5 mL) cumin
1 tsp. (5 mL) dried oregano
½ tsp. (2.5 mL) tarragon
¼ tsp. (1.2 mL) coarsely ground black pepper
Dash ground allspice
2 medium bay leaves, crumbled

Add oil to large skillet over medium-high heat. When oil is hot, add beef in batches, stirring until well browned. Add remaining ingredients, bringing just to the boil. Transfer to crock pot (see Note). Cook, covered, 5-to-6 hr. over low setting or until meat is tender. Serves 6-to-8.

Note: If you prefer, cover and simmer chili on stove top about 2 hr., stirring occasionally, until meat is tender, adding more water as needed.