Midwest Chili

• 3 lb. beef chuck (coarse grind)
• 2 lb. beef chuck (hamburger grind)
• 2 large onions
• 5 medium cloves garlic, firmly chopped
• 1 Tbsp. hot red chile (ground)
• 5 Tbsp. mild red chile (ground)
• 3 Tbsp. cumin
• 3 tsp. salt
• 3 c. water
• 2 (15 oz.) cans tomato sauce
• 2 (28 oz.) cans tomatoes
• 4 c. pintos, cooked

1. Add meat, onion and garlic to a heavy Dutch oven.
2. Break up any lumps with fork and cook over medium heat, stirring occasionally, until meat is browned.
3. Stir in chile, cumin and salt.
4. Add the water, tomato sauce and tomatoes, mashing with a fork.
5. Bring to a boil.
6. Lower heat and simmer, uncovered, 1 1/2 hours.
7. Stir occasionally.
8. Taste and adjust seasoning.
9. Stir in beans and simmer, uncovered, 1/2 hour longer.
10. Serves 10 to 12.

beef chuck, beef chuck, onions, garlic, hot red chile, red chile, cumin, salt, water, tomato sauce, tomatoes, pintos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=631229 (may not work)