Dice onions & green peppers.
Brown ground beef & sausage with onions & green peppers; drain and then keep warm.
Heat tomato sauce & tomatoes to a boil.
Add chili powder, salt & sugar to the tomato mixture stirring well after addition Return to a boil.
Add meat mixture to the tomatoes stirring well after addition
Return to a boil.
Add beans to chili mixture & heat through stirring regularly.
Brown ground beef, sausage and onion in very large soup kettle over medium-high heat.
Spoon off excess fat.
Over low heat, stir in pepper, tomato paste, garlic, cumin, chili powder, mustard, salt, basil and oregano.
Simmer for 15 minutes.
Add tomatoes, breaking up with your hands or the back of a spoon.
Add wine, wine vinegar and beans.
Stir well and simmer uncovered for about 30 minutes.
Serve with bowls of sour cream, chopped onions and grated Cheddar cheese for garnish.
Goes great with East Coast Grilled Cornbread.
Brown meat, onions and green peppers.
Drain off grease.
In a large pot, add the meat and all the rest of the ingredients, making sure to rinse pinto and kidney beans before adding to chili.
Let simmer on low for 1 hour.
Check seasonings for flavor, adding any to suit your taste.
Let simmer 1 hour more.
The longer it simmers on low, the better the flavor.
More water must be added when reheating.
It's great with shredded Cheddar cheese on top. Freezes well.
In large soup pot, saute onions and green pepper in bacon grease.
Add ground beef and cook and stir until no longer pink.
Add all remaining ingredients.
Bring to a boil, stirring occ.
Simmer for 1 hour, stirring occ.
Brown ground beef and drain.
Add onion, celery and green peppers.
Cook for about 5 minutes and add tomatoes.
Stir often to keep from sticking.
Add chili powder and stir.
Add tomato sauce and sugar.
Cook slowly for about 1 1/2 hours, stirring fairly frequently to prevent sticking.
Serves about 20 hungry people.
Brown meat with onion and celery.
Add soy sauce and spices (vary chili powder according to how hot you like it), mix well. Then add tomatoes, beans, tomato juice and salt to taste.
Simmer mixture for 2 hours.
Add water if it becomes to thick.
Serves approximately 230.
Brown meat and drain off grease, add other ingredients and simmer for two hours.
Season beef with salt and brown in 10-quart kettle.
Add onions and green peppers; cook until tender, but not brown.
Add remaining ingredients except the kidney beans.
Cover and simmer for 2 hours, stirring occasionally.
Add water if needed for desired consistency or add more sauce.
One-half hour before this is done, add kidney beans.
Serve hot with bread and a salad.
In an 8 quart kettle or Dutch oven, cook beef over medium heat until beef is no longer pink; drain.
Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Yield: 20-24 servings (6 quarts).
Taste of Home.
Use a 20-qt pot or larger.
Dissolve ground meat with about 2 qt. water to separate and brown.
Add tomato sauce and bring to a boil.
Brown
and
drain
ground meat.
Stir into meat chopped onions and bell peppers.
Pour Worcestershire sauce generously over meat. Add
onion salt, garlic salt, celery salt, pepper, Tabasco and chili powder to taste.
The more generous you are with these seasonings,
the spicier the chili.
Add about 1/2 cup parsley flakes and tomato sauce.
Simmer 1 hour, stirring often to avoid sticking.
Brown beef, onions and chili powder. Add tomatoes, tomato sauce and peppers; heat to boiling. Simmer 1 hour. Add beans last 15 minutes.
Brown hamburger and onion. Drain and mash.
Place in a large kettle or roaster.
Mix remaining ingredients with hamburger and onion.
Stir well. Cook on medium heat, stirring occasionally, until heated through.
Makes 85 (1 cup) servings.
Brown ground beef in heavy kettle, breaking up with fork, stirring until almost done.
Add all spices and dried onions.
Mix well and add tomato sauce and water.
Cover and simmer for about 2 hours, stirring occasionally.
Makes enough for 216 hot dogs.
Brown beef.
Add spices.
Stir in tomatoes, sauce and paste, sugar and salt.
Bring to boiling; simmer slowly, covered, stirring occasionally until thickened and flavors blend 40 minutes.
Add kidney beans; simmer, covered, for 10 minutes. Serve over rice.
Top with onions.
Brown meat with onion in 4-quart Dutch oven or saucepot on medium-high heat; drain.
Reduce heat to medium-low.
Stir in tomatoes, beans, tomato paste, water, chili powder and cumin. Cover; simmer 10 minutes or until thoroughly heated.
Stir in process cheese until melted.
Spoon over macaroni.
Top with sour cream.
Makes 12 servings.
Prep time:
10 minutes.
Cooking time: 20 minutes.
Pour can of undrained fruit cup into 13 x 9 x 2-inch baking dish.
Sprinkel 1 box Duncan Hines yellow cake mix (dry) over fruit cup.
Dribble 1 stick melted margarine over cake mix.
Bake at 350\u00b0 for 1 hour.
Serve with Cool Whip.
Serves 12 to 15.
Good dessert for a crowd.
Several people can each make dessert and they will all be the same.
In a large dutch oven, heat the
atermelon cubes in a sealable plastic bag and freeze for a minimum of
Into a large, heavy-bottomed pan, mix