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Contributed By: Monica, OH | See all of Monica's recipes
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Active Time:  20 Minutes
Total Time:  3 Hours 20 Minutes
  12 servings
This is not Texas chili, but the sweet/spicy kind you will find in any diner or greasy spoon in the Midwest. Sub some frozen corn and Boca or Morning Star crumbles for a vegetarian treat.
2 to 3 lbs. ground sirloin
2 pkgs. Lawry's taco seasoning, divided
1 Tbsp. each, granulated garlic and onion
1 tsp. black pepper
1 large onion, chopped
1 large green pepper chopped
1 large jar of Randall's pinto beans
2 - 14 oz. cans, sliced stewed tomatoes
2 - 14 oz. cans diced tomatoes
1 handful or two, chili powder
1 Tbsp. granulated garlic
1 - 6 oz. can tomato paste
1 - 36 oz. bottle Heinz ketchup
In a very large stockpot, at least 8 quart size, brown the ground sirloin with one packet of taco seasoning, 1 Tbsp. garlic powder, 1 Tbsp. onion powder and 1 tsp. black pepper. Add the chopped onion and green pepper and cook until they are tender. Add all the rest of the ingredients and bring to a boil. Turn down heat to low and simmer for at least 1 hour, preferably 2 to 4 hours until nice and thick. Serve with corn bread, soda crackers or tortilla chips.

Date Added: 08/31/2010
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