Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 pounds | Ground Beef |
| 3 medium | Onions, chopped |
| 2 cloves | Garlic, crushed |
| 3 (15-ounce) cans | Tomato Sauce |
| 3 (12-ounce) cans | Tomato Paste |
| 3 cups | Water |
| 6 (15-ounce) cans | Kidney Beans, rinsed and drained |
| 1 tablespoon | Chili Powder |
| 1 teaspoon | Black Pepper |
| To Taste | Salt |
| 1 to 2 dashes | Tabasco Sauce |
Instructions
- In a large pot or Dutch oven, brown the ground beef, chopped onions, and crushed garlic over medium heat.
- Drain off any excess fat.
- Stir in the remaining ingredients except for the beans (tomato sauce, tomato paste, water, salt, pepper, chili powder, and Tabasco).
- Bring to a simmer and cook for 30-45 minutes, stirring occasionally.
- Stir in the kidney beans and continue to heat for another 10 minutes.
- Taste and adjust seasoning if necessary.
- For best results, let the chili cool and refrigerate it to serve the next day.
Note
The recipe states, “This is best made at least a day before.” It also warns, “Tabasco gets hotter as it blends with chili so start out with less and add more if needed.”
