I think of November as a great month for soup and chili. I make a Mexican Chili recipe that is very good, and has won chili cooking contests… but I decided that I needed to make something different this year. Hence, this chili recipe below, submitted by a family friend.
This is a chili without tomato in it… I call it “Olive You” Chili… as in I love you Olives! You could always add a can of diced/crushed tomatoes to it if you have to have tomato in your chili. Also below is a recipe for beer bread. It pairs nicely with the chili, making this a hearty “warm your heart” meal. 
Chili Recipe:
64 oz. tomato juice
1 lb. ground beef
1 large jar sliced salad olives
1 can sliced black olives
1 jar mushrooms
1 can black beans (rinse/drain)
1 can red/kidney beans (rinse/drain)
1 can chili beans (with sauce)
1 bag frozen onions/peppers
Chili powder to taste (I added tobasco to each bowl to spice it up even more!)
1 tablespoon of flour (mix with the juice to add thickness to the chili)
Just brown the meat and cook up the onions and peppers with it… then throw everything together! I have made chili both on the stove and in the crockpot. It usually needs about an hour to simmer.
Here’s a picture of the final product!
As you can see, I put the little beer-bread biscuits with it. Here’s the recipe for those.
Beer Bread:
3 cups organic all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder
12 oz. beer
Heat oven to 375°. Combine flour, sugar, salt, then stir in beer and mix until combined. (but don’t stir too much, just let it get moist) Spread in a greased 8-inch loaf pan, and bake until golden brown on top. It’ll take between 45 and 50 minutes. You can also use a mini muffin tin to make little “biscuits”, which is what I did to save time. I made the recipe the same way, just baked in the mini muffin tin for 18-20 minutes.
So let me know your thoughts on this! If you have a favorite recipe you’d like me to try out, send it to me at ashley.hinson@kcrg.com
Until next time, Bon Appetit!