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TastingTable Sweepstakes


Contributed By: Linda | See all of Linda's recipes
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Active Time:  20 Minutes
Total Time:  6 Hours
  12 large servings
1 1/2 lbs. Skirt Steak (cup into cubes
2 lbs. Ground Chuck
1 medium onion, diced
1 (4 oz.) can diced green chilies
1 stalk celery, diced
1 (28 oz.) can diced tomatoes
1 (29 oz.) can tomato sauce
1 (16 oz.) Kidney Beans (with juice)
1 (16 oz.) Pinto Beans (with juice)
3 tsp. Cumin Powder
4 T. Chili Powder
2 tsp. Black Pepper
2 tsp. Salt
1/2 tsp. Dry Mustard
1/4 tsp. Garlic Powder
1/2 tsp. Paprika
1/2 tsp. Cayenne Pepper
Hot Sauce - optional
In a large pot, brown all meat on high heat - DO NOT drain juice.

Combine the remaining ingredients with the meat in the large pot. (I use a heavy Dutch Oven)

If the chili is to thick for you, add water to thin it a bit.

Simmer over low heat, stirring every 15 minutes for 5-6 hours.

Adjust spices to your taste after it has simmer for some time.

Makes approximately 12 large servings.

Leftovers can be frozen for months.

Serve with shredded cheese and diced onions for toppings, as well a cornbread or French Bread for dipping.

Date Added: 08/23/2010
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