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Culinary Escape to Spain
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PEA'S CHILI

Contributed By: Monica, OH | See all of Monica's recipes
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Active Time:  30 Minutes
Total Time:  2 Hours 30 Minutes
  12 servings
Don't let the ketchup scare you off, this recipe always gets rave reviews as "the best chili I've ever eaten". It's typical Midwestern diner chili, thick and a little sweet.
RECIPE INGREDIENTS
2 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
DIRECTIONS
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: 03/08/2011
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