Not Thick, but Not Too Thin, Good Old Original Chili

"I've been cooking this chili recipe for about a year, and every time, it came out great. I work in a restaurant and I tried the chili one day. So I asked my boss if I could have the recipe, and this came out just as good (or even better) than any restaurant's. It makes quite a lot (12 quarts) but can easily be reduced by the ingredients to your liking (2, 4, 6, 8, 10 quarts)"
 
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Ready In:
2hrs 25mins
Ingredients:
10
Yields:
12 quarts of chili
Serves:
16
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ingredients

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directions

  • Chop all of the onions, peppers, and celery and defrost the beef.
  • In a deep bowl, squash the whole tomatoes until they are coarse, but still retain their chunkiness and set them aside for use later.
  • In a separate pan, place the beef.
  • Cook the beef until it is at a medium--medium-well.
  • Drain all of the fat out of the meat pan.
  • In the desired soup pot, cook the chopped peppers, onions, and celery.
  • Add the meat to the vegetables.
  • Add the chili powder and cumin to the meat and vegetables.
  • Cook until all of the ingredients have been covered with the chili powder and cumin, or until they take on a red color.
  • Add the previously squashed tomatoes to the soup pot.
  • Mix well, then add the beans and all of their juice.
  • Finally, add the tomato juice.
  • Bring to a boil, and then simmer for about 2 hours (this could be less time, if desired, but keep in mind the longer the simmer, the better the taste).
  • Serve, but be careful because it's extremely hot!

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