Not Thick, but Not Too Thin, Good Old Original Chili

“I've been cooking this chili recipe for about a year, and every time, it came out great. I work in a restaurant and I tried the chili one day. So I asked my boss if I could have the recipe, and this came out just as good (or even better) than any restaurant's. It makes quite a lot (12 quarts) but can easily be reduced by the ingredients to your liking (2, 4, 6, 8, 10 quarts)”
2hrs 25mins
12 quarts of chili

Ingredients Nutrition


  1. Chop all of the onions, peppers, and celery and defrost the beef.
  2. In a deep bowl, squash the whole tomatoes until they are coarse, but still retain their chunkiness and set them aside for use later.
  3. In a separate pan, place the beef.
  4. Cook the beef until it is at a medium--medium-well.
  5. Drain all of the fat out of the meat pan.
  6. In the desired soup pot, cook the chopped peppers, onions, and celery.
  7. Add the meat to the vegetables.
  8. Add the chili powder and cumin to the meat and vegetables.
  9. Cook until all of the ingredients have been covered with the chili powder and cumin, or until they take on a red color.
  10. Add the previously squashed tomatoes to the soup pot.
  11. Mix well, then add the beans and all of their juice.
  12. Finally, add the tomato juice.
  13. Bring to a boil, and then simmer for about 2 hours (this could be less time, if desired, but keep in mind the longer the simmer, the better the taste).
  14. Serve, but be careful because it's extremely hot!

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