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–+ servings

Cynthia’s Favoritest Chili

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 41
Calories 300 kcal

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

Instructions
 

  • 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

    • Nutrition

    Calories: 300kcal
    Tried this recipe?Let us know how it was!