Mexican - Spanish, Soups and Stews

Chili

  • 4 pounds Ground beef
  • 10 medium Onions, chopped (about 5 cups)
  • 4 cans (28 ounces each) Tomatoes
  • 1 can (15 ounces) Tomato sauce
  • 1/4 cups Chili powder
  • 2 tablespoons Sugar
  • 1 tablespoons plus 11/2 teaspoons Salt

    • Cook and stir meat and onion in Dutch oven or large roasting pan until meat is brown and onion is tender. Spoon off fat. Stir in reamining ingredients. heat tomato mixture until it boils. Reduce heat, simmer uncovered 1 hour 15 minutes. Cool quickly. cover, label and feeze.

    45 minutes before serving, remove 1 container Chili from freezer, dip container intovery hot water just to loosen.

    Have ready: 1 can (15 1/2 ounces) kidney beans, drained (reserve liquid. Place reserved bean liquid and frozen block in saucepan. Cover tightly; cook over medium-high heat, turning occasionally, 25 minutes. Uncover; cook 20 minutes longer, stirringin kidney beans 5 minutes before Chili is done. Season with additional chili powder if desired (6 servings).

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sylvia Hendriks of Mill (The Netherlands). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!