Midwest chili
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef chuck,coarse grind |
| 2 | pounds | Beef chuck,fine grind |
| 2 | Onions | |
| 5 | Garlic cloves | |
| 1 | tablespoon | Red chile,hot,ground |
| 5 | tablespoons | Red chile,mild,ground |
| 3 | tablespoons | Cumin |
| 3 | teaspoons | Salt |
| 3 | cups | Water |
| 30 | ounces | Tomato sauce |
| 56 | ounces | Tomatoes,whole |
| 32 | ounces | Pinto beans |
Directions
1. Add the meat, onions, and garlic to a heavy 5-quart pot or Dutch oven. Break up any lumps with a fork and cook over medium heat, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the ground chile, cumin, and salt, thoroughly blending the mixture.
Add the water, tomato sauce, and tomatoes, mashing them with a fork.~ 3. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for about 1½ hours. Stir occasionally.~ 4. Taste and adjust seasonings. Stir in the beans and simmer, uncovered, ½ hour longer.~