Ingredients

1.5 lbs ground beef

1 small onion, chopped

1 green pepper, chopped

1 – 28 oz. can of diced tomatoes and green chilis (Rotel “Original” is my preference)

1 – 15 oz can of black beans

1 – 15 oz can of kidney beans

2 – 15 oz cans of chili beans*

1 – 24 oz. jar of Picante sauce*

1 – Packet of McCormick Chili Seasoning*

*We prefer our chili on the spicier side, so I use one can of regular chili beans and one can of “hot” chili beans. I also use “medium” flavored Picante sauce and regular chili seasoning. If you prefer to tone your chili down, use only regular chili beans, mild Picante sauce, and mild seasoning.

Directions

In a large pot, brown hamburger and drain fat to your preference (I keep a little in the pot for flavor). Return meat to the pot, add onion and green pepper and all other ingredients. Bring to a low boil and then simmer for at least 30 minutes (the longer the better). Enjoy with your favorite chili toppings.

Makes about 8-10 servings and can also be made in a crockpot.

Chili for a Crowd

I recently adapted this recipe for our local high school tailgate–adjusting the amounts to serve around 50 people and to be cooked in an 18-quart roaster.

Ingredients

7 lbs of ground beef

4 small onions, chopped

3 green peppers, chopped

2 – 1 – 28 oz. can of diced tomatoes and green chilis (Rotel “Original” is my preference)

2 – 20 oz cans of black beans

2 – 26 oz cans of kidney beans

2 – 111 oz chili beans

1 – 30 oz can of refried beans (to help thicken the chili)

1 – McCormick “Family” size packet of chili seasoning

1 – regular size packet of “Mild” chili seasoning

1 – 64 oz jug of “Medium” Picante sauce

Directions

Brown hamburger in the roaster, drain fat and return meat to the roaster. Add all other ingredients and stir to combine. Bring to low boil, ensure the mixture is heated through and then reduce heat to a simmer. Simmer for at least one hour before serving.