Tailgate Chili

• 2 lb. ground chuck
• 2 cloves garlic, finely chopped
• 2 medium onions, chopped (about 1 c.)
• 2 (1 lb.) cans tomatoes
• 3 tsp. chili powder
• 1 tsp. salt
• 1/4 tsp. cayenne pepper
• 1/4 tsp. paprika
• 1 tsp. ground cumin seed
• 2 (15 oz.) cans pinto beans, drained

1. In large Dutch oven, cook ground chuck, onion and garlic on medium-high heat until meat is brown and onion and garlic are tender.
2. Drain off fat.
3. Return to heat.
4. Add tomatoes and seasonings and mix well.
5. When bubbly, reduce heat to low.
6. Cover and simmer for 2 hours, stirring occasionally.
7. At end of 2 hours, add beans and simmer for 15 minutes longer.
8. Pour hot chili into wide mouth thermos.
9. Pour into insulated mugs for easy serving.
10. Yields 10 (1 cup) servings.

ground chuck, garlic, onions, tomatoes, chili powder, salt, cayenne pepper, paprika, ground cumin, pinto beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=173000 (may not work)