 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
|
A co-worker made this hearty and well-seasoned chili for a potluck at work, and I just had to have the recipe. It freezes nicely, too. Ingredients:
5 pounds ground turkey or beef |
3 large onions, chopped |
5 celery ribs, chopped |
2 cans (28 ounces each) diced tomatoes, undrained |
2 cans (16 ounces each) kidney beans, rinsed and drained |
1 can (28 ounces) pork and beans |
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted |
2-2/3 cups water |
1/4 cup chili powder |
3 teaspoons salt |
2 teaspoons garlic powder |
2 teaspoons seasoned salt |
2 teaspoons pepper |
1 teaspoon ground cumin |
1 teaspoon each dried thyme, oregano and rosemary, crushed |
1/2 teaspoon cayenne pepper |
Directions:
1. In a large stockpot, cook the beef, onions and celery over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until desired thickness is achieved. Yield: 24 servings (1 cup each).
|
|