Southwest Chili Pot

• 6 Tbsp. butter or margarine
• 1 Tbsp. chopped garlic
• 4 to 5 Tbsp. chili powder
• 2 bay leaves
• 1 tsp. paprika
• 2 cans (1 lb. 2 oz.) size tomatoes
• 3 cans (20 oz.) size red kidney beans, drained (cooked pinto beans seasoned with chili powder can be substituted)
• 1 qt. sliced onions
• 3 lb. ground chuck
• 2 Tbsp. ground cumin seed
• 1 Tbsp. salt
• 1 1/4 tsp. Tabasco
• 1 can (6 oz.) tomato paste

1. Melt butter in 6-quart Dutch oven.
2. Add onion and garlic and cook until tender, but not brown (about 8 minutes).
3. Add ground beef, chili powder, cumin seed, bay leaves, salt, paprika and Tabasco.
4. Break up meat with large cooking spoon as it cooks.
5. Cook until meat is brown throughout.
6. Add tomatoes and tomato paste and stir well.
7. Cover and simmer 45 minutes.
8. Stir in beans and simmer 15 minutes longer.
9. Makes 5 quarts (12 servings).

butter, garlic, chili powder, bay leaves, paprika, tomatoes, kidney beans, onions, ground chuck, ground cumin, salt, tabasco, tomato paste

Taken from www.cookbooks.com/Recipe-Details.aspx?id=946813 (may not work)