CHILI
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| Chili for 25 | |
| 5 1/2 lbs | ground beef chuck |
| 2 small | onions or 1 1/2 large, Spanish |
| 3 cloves | garlic minced |
| 1 1/4 tbsp | chili powder |
| 2 1/2 tbsp | salt |
| 1/4 tsp | pepper |
| 1 tsp | Cayenne pepper |
| 1 1/2 tbsp | sugar |
| 3 | green peppers |
| 2 - 28 oz. cans | crushed tomatoes |
| 1 - can red kidney beans drained, save juice. | |
| 1 tsp | ground cumin |
Dash of tobasco sauce and a pinch of pepper flakes
Oil for browning
Sauté green peppers in oil for 5 minutes and then add onions and cook until soft, stirring frequently. Add garlic. In a large skillet lightly brown ground beef in a little oil and add onion mixture; stir in chili powder, add tomatoes. Add remaining seasonings and beans. Cover and simmer for one hour. Remove cover and continue cooking for 30 minutes. Skim fat from the top. You can use bean liquid if more moisture is needed after cooking.
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