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| Home -> [Chili, Herbs & Spices] -> [Midwest chili Recipe] |
Midwest chili
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Chili, Herbs & Spices |
Rating: |
0 |
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Ingredients:
| 3
| lbs | Beef chuck, coarse grind | | 2
| lbs | Beef chuck, fine grind | | 2
| | Onions | | 5
| | Garlic cloves | | 1
| tbsp | Red chile, hot, ground | | 5
| tbsp | Red chile, mild, ground | | 3
| tbsp | Cumin | | 3
| tsp | Salt | | 3
| cup | Water | | 30
| oz | Tomato sauce | | 56
| oz | Tomatoes, whole | | 32
| oz | Pinto beans |
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Procedures:
| 1 | Add the meat, onions, and garlic to a heavy 5-quart pot or dutch oven. | | 2 | Break up any lumps with a fork and cook over medium heat, stirring occasionally, until the meat is evenly browned.~ Stir in the ground chile, cumin, and salt, thoroughly blending the mixture. | | 3 | Add the water, tomato sauce, and tomatoes, mashing them with a fork.~ Bring the mixture to a boil, then lower the heat and simmer, uncovered, for about 1 ?hours. | | 4 | Stir occasionally.~ Taste and adjust seasonings. | | 5 | Stir in the beans and simmer, uncovered, ?hour longer.~ |
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