On January 25, my ward's Relief Society had a chili cook-off. It was a lot of fun. We were told to bring a muffin tin to put our chili in to try it. One of the R.S. presidency members made homemade cornbread to eat. It was so delicious. We had 5 different chilis to choose from. My favorite reminded me of Indian/Middle Eastern food. It had some interesting spices and I loved it.  Another recipe called for chocolate. I would have never been able to tell. After the cook-off, we voted on our favorites. I ended up tying for 2nd. Congrats to all the winners! 

    After eating we made blessing jars. After something good happens (a blessing), you write it down and put it in a jar. When you're feeling down or need a reminder that God as been in your life, you can open your jar and read all your blessings.

Crystal and I shared a muffin tin.

My chili. I'll include the recipe below.

My Prize

My Chili Recipe (Combination of 2 Recipes from a Crockpot Cook Book):

1lb Boneless Chicken

1 Teaspoons Chili Powder

2 Teaspoons Ground Cumin

3/4 Teaspoon Salt

1 C Onion (I usually use about 1/2 an onion; 1/4 if it's a large onion)

3 Cloves Garlic, Minced (I didn't have fresh garlic. I used garlic powder)

1 Green Bell Pepper, Diced (I didn't have a green one. I had a red one that I used)

1 Cup Chunky Salsa

1 Can Diced Tomatoes with Green Chilis, Undrained

1 Can Great Northern Beans Drained

1 Can Black Beans Drained

1. Combine chicken chili powder, cumin, and salt in a crockpot. Toss to coat.

2. Add bell pepper, onion, and garlic; mix well. Stir in tomatoes and salsa. Cover; cook on LOW 5-6 hours or on HIGH 2 1/2-3 hours or until chicken is tender.

3. Increase heat to HIGH; stir in beans. Cover; cook 5-10 minutes or until beans are heated through. Ladle into bowls; serve with desired toppings.