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Print this Recipe    Chili 52

Chili (lots of meat and beans)

2 lbs ground chuck
2 cans dark red kidney beans
1 can light red kidney beans
1 onion, chopped
1 can diced tomatoes (or diced tomatoes w/green chiles)
1 can tomato sauce
1/4 cup (or more to taste) chili powder
1 tsp. cumin
salt and pepper to taste

In large heavy saucepan, pour beans, tomatoes and tomato sauce,
along with all spices. Heat on medium. Meanwhile, brown ground
chuck (leaving chuck in rather large pieces) and onions, being sure
to cook thoroughly. When browned, add to bean mixture and cook on
low about 1 hour, giving time for flavors to blend. Mixture will
thicken slightly. Stir every 10 minutes or so.

Note: If it is the tomatoes you don't want to use, leave them out
and add more tomato sauce, or tomato paste with a little beef broth.

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