Title: Midwest Chili
Categories: Chili Bean
Yield: 12 Servings
| 3 | lb | Beef chuck,coarse grind |
| 2 | lb | Beef chuck,fine grind |
| 2 | | Onions |
| 5 | | Garlic cloves |
| 1 | tb | Red chile,hot,ground |
| 5 | tb | Red chile,mild,ground |
| 3 | tb | Cumin |
| 3 | ts | Salt |
| 3 | c | Water |
| 30 | oz | Tomato sauce |
| 56 | oz | Tomatoes,whole |
| 32 | oz | Pinto beans |
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 1 1/2
hours. Stir occasionally.~ 4. Taste and adjust seasonings. Stir in the
beans and simmer, uncovered, 1/2 hour longer.~