Chili

Post date: Feb 28, 2009 10:42:09 PM

3 or 4 pounds ground beef

1 large onion

6 cloves garlic or 3 tbsp. minced garlic

2 - 4 oz. cans chopped green chili peppers, undrained

4 -14.5 oz. cans petite diced tomatoes, undrained

2 -14.5 oz. cans pinto beans, undrained

2 -14.5 oz. cans light red kidney beans, drained

1 -14.5 oz. can whole kernel corn

2 small cans tomato sauce

1 46 oz. can of tomato juice

4 tbsp. chili powder (or more to desired heat)

2 tsp. ground cumin

1 1/2 tsp. salt, or to taste

1/2 tsp. black pepper

1/2 tsp. red pepper

2 tbsp. corn meal

In large stock pot, brown ground beef with onion and garlic. Drain off juice and return to stock pot. Stir in the chili powder and corn meal into the meat. Add remaining ingredients, along with a half can of water. Cover for 20 - 30 minutes. Stir and reduce heat to low. Cover for 1 1/2 hours to 2 hours stirring intermittently. Can serve with grated Cheddar or Monterey Jack cheese and corn bread.