This recipe is another one from my youth. My mom got it from her good friend, Renee Topper in West Des Moines, Iowa, when I was in middle school. Ever since then we have had this chili on Halloween night every year. It makes a HUGE stock pot of chili but it freezes well and it easy to half.
5 (28 oz) cans diced tomatoes
4 (8 oz) cans tomato sauce
2 (15 oz) can chili beans w/ sauce
4 lbs. ground beef - browned
4 Tbls. chili powder
3 tsp cumin
1/4 cup sugar
Mix everything together in a LARGE (stock) pot and heat thoroughly
Serve with chopped onion, grated chedder cheese and mustard (if desired).
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