| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Chili |
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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