Cynthia’s Favoritest Chili
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Cynthia’s Favoritest Chili

Servings

41 batch

Prep time

20

minutes
Cooking time

2

hours 
Total time

2

hours 

20

minutes

Ingredients

  • 2 pounds lean ground beef

  • 1 liter tomato juice

  • 1 (680ml) can tomato sauce

  • 1 (540ml) can red kidney beans, drained

  • 1 (540ml) can pinto beans, drained

  • 1 (150ml) can tomato paste

  • 1 medium-large onion, chopped (about 1 1/2 cups)

  • 2 stalks celery, diced (about 1/2 cup)

  • green bell pepper, diced (about 1/2 cup)

  • 1 cup sliced brown mushrooms, diced

  • 1/4 cup chili powder

  • 1 Tbsp tex-mex seasoning

  • 2 teaspoon ground cumin

  • 1 1/2 teaspoons garlic powder

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon sugar

  • 1/8 teaspoon cayenne pepper

Directions

  • Instructions:
  • Brown the ground beef in a large skillet, drain off the fat.
  • Put the beef and vegetables in a 6-quart pot and cook until vegetables soften. Add mushrooms and spices, mixing well. Continue to cook until well coated and the spices have worked into the ingredients.
  • Add tomato juice, sauce, and paste then let simmer for thirty minutes adding the beans at the end.
  • Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes or so.

Notes

  • A simple chili that tastes better a day or two after you make it. Serve with all the usual chili fixings, AWESOME for chili dogs!
  • You can also brown the meat and then toss everything in a slow cooker for 3 to 4 hours on low.
  • VERY reminiscent of Tim Horton’s Chili