Midwest Chili

Course : Vegetables
Serves: 12
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3 pound Beef chuck,coarse grind
2 pound Beef chuck,fine grind
2 medium Onions
5 cloves Garlic
1 tablespoons Red chile,hot,ground
5 tablespoons Red chile,mild,ground
3 tablespoons Cumin
3 teaspoon Salt
3 Cup Water
30 ounces Tomato sauce
56 ounces Tomatoes,whole
32 ounces Pinto beans

Preparation / Directions:

1. Add the meat, onions, and garlic to a heavy 5-quart pot or Dutch oven. Break up any lumps with a fork and cook over medium heat, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the ground chile, cumin, and salt, thoroughly blending the mixture. Add the water, tomato sauce, and tomatoes, mashing them with a fork.~ 3. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for about 1 1/2 hours. Stir occasionally.~ 4. Taste and adjust seasonings. Stir in the beans and simmer, uncovered, 1/2 hour longer.~

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