Easy to prepare, this chili recipe calls for a combination of coarsely ground and finely ground meat, giving the finished product a nice texture. You might like to substitute butter beans for the pinto beans as some Midwesterners do.
Yield: 10-12 Servings
3 pounds beef chuck, coarse chili grind
2 pounds beef chuck, hamburger grind
2 large onions, coarsely chopped
5 medium cloves garlic, finely chopped
1 Tablespoon hot red chile
5 Tablespoons mild red chile
3 Tablespoons ground cumin
3 teaspoons salt
3 cups water
2 15-ounce cans tomato sauce
2 28-ounce cans peeled whole tomatoes
4 cups freshly cooked pinto beans, drained (or 2 16-ounce cans)
- Add the meat, onions, and garlic in a heavy 5-quart pot or Dutch oven. Break up any lumps with a fork and cook over medium heat, stirring occasionally, until the meat is evenly browned.
- Stir in the ground chile, 1/2 of the cumin, and salt, thoroughly blending the mixture. Add the water, tomato sauce, and tomatoes, mashing them with a fork.
- Bring the mixture to a boil, then, lower the heat and simmer, uncovered, for about 1 1/2 hours. Stir occasionally.
- Taste and adjust seasonings, adding the remaining cumin. Stir in the beans and simmer, uncovered, 1/2 hour longer.