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This is the chili that the AWCL serves at the international festival in Luxembourg every December. Posting it for nostalgia and safe-keeping. Makes a double batch.
- Saute onion and pepper in oil in a large dutch oven about 5 minutes until soft, but not brown. Add beef and brown well. Drain off excess fat. Add all other ingredients, breaking up any large chunks of tomato, and stir well. Cover and simmer 2 hours.