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Midwest chili

Yield: 12 Servings

Ingredients:

• 3 lb Beef chuck coarse grind
• 2 lb Beef chuck fine grind
• 2 Onions
• 5 Garlic cloves
• 1 tb Red chile hot ground
• 5 tb Red chile mild ground
• 3 tb Cumin
• 3 ts Salt
• 3 c Water
• 30 oz Tomato sauce
• 56 oz Tomatoes whole
• 32 oz Pinto beans

Instructions:

1. Add the meat onions and garlic to 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 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. Stir in the beans and simmer uncovered 1/2 hour longer.

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