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This recipe has evolved over a number of years from a chili recipe that I think my Mom (Chef PaulaG) got from a *Make a Mix* cookbook. It takes a while to prepare, but I think it's well worth it. It works in the slow-cooker (if you have a big one). You can substitute leftover pulled pork for the ground meat for a tasty variation. I usually serve it over mac and cheese with cornbread. You can freeze this in portions if you are a once-a-month cook.
Units: US | Metric
Serving Size: 1 (476 g)
Servings Per Recipe: 10
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