Southwest Chili Pot

Name: Southwest Chili Pot
Ingredients: 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

13 ingredients

9 steps

Ingredients

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

Directions

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).