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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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My family's favorite! I got the recipe from The Best of Mennonite Fellowship Meals by Phyllis Pellman Good. Easily doubles, and freezes beautifully. Note: Original recipe called for Red Kidney Beans, but I always use pinto beans or chili beans. Ingredients:
1 onion, chopped |
4 garlic cloves, minced |
1 tablespoon cooking oil |
4 lbs ground beef |
4 (8 ounce) cans tomato sauce |
4 cups water (or more) |
8 tablespoons mild chili powder |
3 tablespoons baking cocoa |
2 tablespoons sugar |
4 teaspoons salt |
4 teaspoons oregano |
2 teaspoons cumin |
3 (15 ounce) cans pinto beans |
Directions:
1. 1. In a large skillet, saute onion, and garlic in oil. Add meat and brown. Drain excess fat.
2. 2. Stir in all other ingredients. Simmer for 1 hour.
3. Note: Be careful not to burn the bottom of pan, particularly if making a larger batch.
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