Weekend chili

Yield: 4 Servings

Measure Ingredient
9 pounds Lean ground beef or turkey
5 larges Onions, finely chopped
2 larges Bell peppers, finely
\N \N Chopped
3 \N Stalks celery, finely
\N \N Chopped
3 \N Cloves garlic, finely
\N \N Chopped
5 tablespoons Worcestershire sauce
4 \N Envelopes chili mix
2 tablespoons Cumin
2 tablespoons Oregano
2 tablespoons Chili powder
5 cups Water
2 smalls Cans Rotel tomatoes, diced
2 \N Regular cans tomato sauce
2 \N Regular cans whole tomatoes
2 \N Regular cans Hunt's Special
\N \N Sauce Tomatoes
2 larges Bunches green onions, finely
\N \N Chopped
5 cans Van Kamps kidney beans
½ cup Chili peppers, chopped
\N \N Salt to taste

Brown meat completely, then drain. Add onions, peppers, celery, garlic and Worcestershire sauce. Let simmer about 5 minutes. Add all remaining ingredients except green onions, beans, and chili peppers. Simmer on medium to low heat for about 5 hours. Add remaining ingredients and simmer for another hour. The longer you cook it the better it gets. Serve with corn chips or crackers. Serves 30-40 people.

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