Whatsittoya

Chili con Carne

CourseMain Dish
CuisineMexican

Servings	Prep Time
5lbs beef	30min

Cook Time

40min

Servings	Prep Time
5lbs beef	30min

Cook Time

40min

Ingredients

Basics

428 oz can crushed tomatoes796 ml
1cup ketchup
3large white onionsauted if you have the time
419 oz can kidney beans540 ml or cup of raw beans per can
210 oz can sliced mushrooms284 ml
5lbs lean ground beefrinsed

Spices

2tbsp chili powder
2envelope onion soup mix
2tsp chili flakes
1tsp black pepper
1tsp garlic powder
1tsp basil
1/2 tsp gravy brownerinstant coffee works too

Instructions

Combine first 10 ingredients in your biggest pot and begin heating.
In a large frying pan scramble fry the ground beef, remove, drain and add to the pot.
Using the grease from the ground beef, saute the onions until tender and add to the pot.
Heat until simmering, then simmer for at least 30 minutes.
You can eat it right away, but I always leave it on the stove overnight to let the flavours meld together. With larger batches we divide it up into 3 cup portions, cover the top with plastic wrap, and freeze for easy meals.

Recipe Notes

Served with a sprinkle of shredded cheddar on top and a bun, or sour-dough roll, this is wonderful. Add ‘heat’ as you want, using chilis or whatever. This is the basic starting block of any great chili.