Shoulda' Won The Prize Slow Cooked Chili

In my most humble opinion...this chili SHOULD have won the annual trunk-or-treat/chili cook off last year.  Unfortunately because it did not, I have to believe that either A) the winner paid off the judges (highly likely), or B) the judges must not have tasted my chili.  I believe that this chili has all th components of good chili.  It has a major kick to it, it's chuck-full of hearty meat and beans, while still retaining a full flavor highlighted by tomatoes and a hint of sweetness that can be really hard to find in really spicy chili.

2 pounds ground beef, browned

1 packet dry ranch dressing powder

3 (15 ounce) cans pork & beans

1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1.5 large yellow onion, chopped
2 roasted jalapenos, chopped
6 cloves garlic
3 stalks celery, chopped
1 large tomato, finely chopped

1 green bell pepper, seeded and chopped

6 oz. fried-to-a-crisp bacon, chopped

2.5 C. beef broth

1/8 -1/4 C. chili powder

1 tablespoon Worcestershire sauce

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot sauce

1 teaspoon sea salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika 

1/2 lb dried kidney beans (soaked, rinsed, drained)

First, you need to soak (overnight), rinse and drain your kidney beans.  Once they are drained, place them in bottom or crock pot and turn on low.  Add all canned goods, beef broth, cilantro and spices.  Brown ground beef, (seasoned with dry ranch dressing powder, salt & pepper) pepper, tomato, onions, celery, jalapenos, garlic, and bacon in a large pot until cooked through.  Pour into crock pot. Cover, cook on low for at least 15 hours.  I cooked mine 8 hours one day and 10 hours the next, and it was fabulous - EVEN if the judges didn't think so (they obviously didn't have taste buds! booooooo!).

My own cowboy, carrying my chili to the competition.  He told me it's the best he's ever had, and he doesn't ever lie.