Award-winning Mexican Chili

Makes a large batch-you'll need a 6-8 quart saucepan.
3 C dried black beans, cooked
3 cans diced tomatoes and juice
2 cans corn and juice
3 cans tomato sauce
1 can diced green chilis
3 cloves garlic, minced
3/4 onion, diced
2 tsp beef boullion
2 TBS parsley
2 tsp cumin
2 tsp chili powder
salt
pepper
2 TBS Worchestershire sauce

Saute garlic and onions in large saucepan. Add rest of ingredients. Simmer for 1 hour. Serve.
*I tweaked a soup recipe from Rob's Granny and won the best symphony of ingredients at our ward chili cook-off this year!