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4 pounds lean ground round 2 (6-ounce) cans tomato paste 1 (28-ounce) can chopped tomatoes 4 garlic cloves, minced 1 jar thick salsa Cayenne pepper, optional 6 tablespoons chili powder 3 small onions, chopped 1 green pepper, finely chopped 1 red pepper, finely chopped 2 (16-ounce) cans kidney beans 1 tablespoon pepper 1 tablespoon salt 2 teaspoons cumin 4 teaspoons paprika Cook beef, onions, peppers, and garlic until tender and meat is cooked. Drain fat. Add all ingredients. Bring to a boil. Reduce to a simmer and cook for 40 minutes. At this point, taste for chili flavor. Add more chili powder, if desired. You may also add cayenne pepper for heat. Keep on low heat until ready to serve. Yield: 12-16 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |