Midwest Chili

• 3 pounds beef chuck ground
• 3 tablespoons cumin
• 2 pounds beef chuck ground
• 3 teaspoons salt
• 2 each onions chopped
• 3 cups water
• 5 each garlic cloves minced
• 30 ounces tomato sauce
• 1 tablespoon red hot chili pepper, dried ground
• 56 ounces tomatoes
• 5 tablespoons red hot chili pepper, dried
• 32 ounces pinto beans

1. Add the meat, onions, and garlic to a heavy 5-quart pot.
2. Break up any lumps with a fork and cook over medium heat, stirring occasionally, unt il the meat is evenly browned.
3. Stir in the ground chile, cumin, and salt, thoroughly blending the mixture.
4. Add the water, tomato sauce, and tomatoes, mashing them with a fork.
5. Bring the mixture to a boil, then lower the heat and simmer.
6. Stir occasionally.
7. Taste and adjust seasonings.
8. Stir in the beans and simmer, uncovered, 1/2 hour longer.

beef chuck ground, cumin, beef chuck ground, salt, onions, water, garlic, tomato sauce, red hot chili pepper, tomatoes, red hot chili pepper, pinto beans

Taken from recipeland.com/recipe/v/midwest-chili-41398 (may not work)