Chili for 6.
This recipe has been in the family for years. It's been modified several times from the original recipe to adjust for our own taste. It's way more than we can eat in one sitting, but we like to cook ahead for the week and just warm up leftovers. Saves a ton of time cooking dinner.
This is an excellent meal when served with buttered French bread or Garlic bread.
Homemade Chili . . . Making it on your own.
Prepare in large pot.
1 1/2 lbs Ground Beef (cook until done in the large pot and drain off the grease.)
Add the following ingredients.
1 cup Chopped Onion ( I use 1 large onion. )
2/3 cup Ketchup
1 large can Diced Tomatoes ( I usually add a few extras. )
1 16oz can Kidney Beans
1 16oz can Chili Beans
1 16oz can Pinto Beans
2 pkgs Chili Seasoning (in the seasoning section at the store)
1 tblspn Brown Sugar
2 tblspn Lemon Juice
1 1/2 tblspn Worchester Sauce
1 1/2 tblspns Salt
1 tblspn Vinegar
1/2 tblspn Dry Mustard
1 tblspn Butter
1/2 to 1 cup Tomato Juice. (Adjust to your own taste.)
Directions
1. Cook 1 and a 1/2 pounds of lean ground beef in a large pot. Drain off any excess grease.
2. Gradually add the rest of the ingredients. When you add the beans, drain of about half the liquid in the can.
3. Simmer on very low heat for about an hour and you're ready to serve.