This is my competition chili for the 2011-2012 season. I will add, it gets better tasting after the fist day.
Fry ground pork and drain excess oil. Pour all ingredients in 5 quart crock pot. Stir and heat on warm or high. Cook thoroughly.
Other options that I have used for this chili. ¼ cup Idahoan Southwest Mashed Potatoes for a base topped with the chili.
Toppings: shredded sharp cheddar cheese, sliced jalapenos, sour cream, oyster crackers