We love chili. I make it throughout the year, whether it’s cold or hot outside. I always use a recipe Henry and I came up with many years ago. But this time I used one I saw @ Around My Family Table. Here’s the recipe:
10 Can Chili
2 lbs ground beef
2-15oz cans tomato sauce
2-15oz cans kidney beans (with liquid)
2-15oz cans pinto beans (with liquid)
1 med onion, diced or one handful of dried onion flakes
1-2 small cans diced green chilis
2-15oz cans diced tomatoes
4 teaspoons cumin powder
4 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
Brown the ground beef in a skillet over medium heat. Drain off the fat.
In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
Cook, stirring every 15 minutes, for 2 to 3 hours.
(For the slow cooker: brown the meat. Add everything to slow cooker pot. Cook on low half the day or high for several hours. Stir often.)
used 2 1/4 lbs. ground chuck
didn’t add onions
melted slices of American cheese in the bowls
This recipe made six big bowls which was too much, we ate it for dinner three nights. If I make it again I’ll only use one can each and cut back on the spices since we both thought it was a little too spicy.
My family says I’m weird, but I always smear peanut butter on a piece of bread (or two) and fold it over to eat with my chili. It’s so good!
This is a cheap, quick way to make a pot of chili. I loved that it has cumin, I love cumin!