Midwest Chili

 

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)

  1. 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.
  2. 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.
  3. Bring the mixture to a boil, then, lower the heat and simmer, uncovered, for about 1 1/2 hours. Stir occasionally.
  4. Taste and adjust seasonings, adding the remaining cumin. Stir in the beans and simmer, uncovered, 1/2 hour longer.

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