Cynthia’s Favoritest Chili
2 pounds lean ground beef
1 liter tomato juice
1 (680ml) can tomato sauce
1 (540ml) can red kidney beans, drained
1 (540ml) can pinto beans, drained
1 (150ml) can tomato paste
1 medium-large onion, chopped (about 1 1/2 cups)
2 stalks celery, diced (about 1/2 cup)
green bell pepper, diced (about 1/2 cup)
1 cup sliced brown mushrooms, diced
1/4 cup chili powder
1 Tbsp tex-mex seasoning
2 teaspoon ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
- Brown the ground beef in a large skillet, drain off the fat.
- Put the beef and vegetables in a 6-quart pot and cook until vegetables soften. Add mushrooms and spices, mixing well. Continue to cook until well coated and the spices have worked into the ingredients.
- Add tomato juice, sauce, and paste then let simmer for thirty minutes adding the beans at the end.
- Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes or so.
- A simple chili that tastes better a day or two after you make it. Serve with all the usual chili fixings, AWESOME for chili dogs!
- You can also brown the meat and then toss everything in a slow cooker for 3 to 4 hours on low.
- VERY reminiscent of Tim Horton’s Chili