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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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My family loves this chili. For some reason, people do not always like kidney beans, but love other beans. I like to use all black beans, all pinto beans, or a mixture of half and half. This freezes very well, and is great with a nice corn bread and salad. Ingredients:
2 lbs ground beef or 2 lbs ground turkey |
29 ounces tomato sauce |
29 ounces black beans, with liquid |
29 ounces pinto beans, with liquid |
1 cup onion, diced |
1/2 cup diced green chilis |
1/2 cup diced celery |
29 ounces canned diced tomatoes |
2 teaspoons cumin powder |
3 tablespoons chili powder |
1 1/2 teaspoons black pepper |
2 teaspoons salt |
1 quart water |
1 1/4 ounces taco seasoning mix |
1 cup crushed corn tortilla chips |
1 bunch fresh cilantro leaves, chopped |
Directions:
1. Brown the ground beef in a very large heavy soup pot, drain off fat and return beef to pot.
2. Add all the remaining ingredients and bring to a simmer over medium-low heat, stirring occasionally so beans do not scorch.
3. Cook, stirring every 15 minutes, for 2 hours.
4. Add cilantro leaves and serve, or portion out and freeze.
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