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“Great tasting chili for these cold winter days. I like my chili hot, so I add lots of red pepper...you can add as much or as little as you like.”
READY IN:
1hr 30mins
SERVES:
16-20
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large Dutch over or soup kettle, brown beef with onions until the beef is brown and the onions are tender; drain.
  2. Stir in spices and both cans of tomato sauce and kidney beans.
  3. Simmer, uncovered, for 1 hour, stirring occasionally.
  4. Combine flour and vinegar; stir into chili.
  5. Simmer another 15 minutes or until thickened.

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