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Northwest Chili (Chetter's Chili) Printer Friendly Submitted by Chet Hill, 2006 4th Annual 1st Place NPGA Cook-Off Winner Ingredients 1 c. onion, chopped                                                   2 ½ c. water 2 large garlic cloves, minced                            2 tsp. beef bouillon granules 1 ½ T. Canola oil                                                    2 c. beef brats, or as desired 1 c. lentils, rinsed                                                    1 – 14.5 oz can tomatoes 1 c. potato, diced 1 – 8 oz can tomato sauce ½ c. carrots, shredded 1 -15 oz can chickpeas or 2 cups boiled 1 green bell pepper, seeded & chopped ¼ tsp. crushed red pepper Salt and pepper to taste   Directions In a large, heavy saucepan, cook onion and garlic in oil for 3-4 minutes. Add lentils and stir to coat them with oil. Add potatoes, carrots, bell pepper, chili powder, water and bouillon. Bring to boil. Reduce heat, cover and simmer about 25 minutes or until lentils are tender. Add tomatoes, breaking them up as you do, and tomato sauce, chickpeas, and red pepper. Simmer for another 15 minutes. Season to taste with red pepper, salt and black pepper to taste.