26oz cans tomato pasteCan be subbed with a 15oz can of tomato sauce
1150z can pinto beans
115 oz can kidney beans
146 oz can tomato juice
2lbslean ground beef
Step 1: Brown the lean ground beef in a deep skillet. Cook over medium heat until cooked all the way through, and then drain.
Step 2: In a large pan over high heat add in all of your additional ingredients: cooked ground beef, tomato juice, kidney beans, pinto beans, water, tomato paste, chili powder, cumin, black pepper, oregano, sugar, cayenne pepper, bell pepper, and chopped onions. Bring to a boil.
Step 3: Once your large pot of chili has started to boil, lower the heat and simmer for 2 hours uncovered.
The secret to making this the BEST is by grilling the meat with mesquite wood chips before adding it to the recipe. Don't skip this step if at all possible!
Consider doubling or tripling the batch and freeze some for later.
Substitute the tomato paste with a 15oz. can of tomato sauce if needed.
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.