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