Rosé chili prototype and half-assed tacos

Every year my office has a chili cookoff, but most years I don't participate, since I'm not much of one for chili, and I'm not confident enough in my cooking to subject other people to it.  However, this year I had a reason to try to enter it.  You are currently reading the reason.  I wanted to come up with a chili idea that would be decent, but different.  Thinking about it, chili typically comes in two varieties, red and white.  The only other thing I can think of that comes in red and white is wine, but sometimes wine is neither red nor white, but rather rosé.  So if a chili is between red and white, is it also a rosé chili?

Ingredients:

1 lb Ground Beef

1 can Diced Chilis

1 can Diced Jalepenos

1 can Dark Red Kidney Beans

1 can Great Northern Beans

1 box of Vegetable Broth

2 cans Tomato Sauce

1 Onion

2 tblspoon Chili Powder

1 tblspoon Cumin

1 tblspoon Minced Garlic

1 teaspoon Ground Mustard

Instructions:

Chop the onion

Begin browning the beef

Add onion and spices and continue browning

Add peppers and cook for a hot second

Drain grease

Move half of this to a pot 

(remaining half is the tacos, add to taco shells with some cheese and salsa)

Add beans, broth, and sauce to the pot

Bring to a boil

Reduce heat and cover

Simmer for a while

This turned out ok.  The tacos were a bit meh, but they were always intended to be a method to dispose of the additional beef, since I couldn't buy half a pound of beef.  The chili is kinda a mixed bag.  The chili itself was fairly good, provided you like a more soupesque chili.  Since this is what I grew up on, it worked for me.  However, it wasn't rosé in the slightest.  Scaling back the tomato sauce from 2 cans from the outset to adding in half a can then going from there to maintain a lighter, pinker look would have gone a long way to improve this aspect.  The chili was also a bit on the underfilled side, but I'm not sure whether using the full pound of beef would be too much.