Midwest Chili Recipe

Name: Midwest Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 pounds beef chuck ground; 3 tablespoons cumin; 2 pounds beef chuck ground; 3 teaspoons salt; 2 each onions chopped; 3 cups water; 5 each garlic cloves minced; 30 ounces tomato sauce; 1 tablespoon red hot chili pepper, dried ground; 56 ounces tomatoes; 5 tablespoons red hot chili pepper, dried; 32 ounces pinto beans

Servings: persons

3 pounds beef chuck ground
3 tablespoons cumin
2 pounds beef chuck ground
3 teaspoons salt
2 each onions chopped
3 cups water
5 each garlic cloves minced
30 ounces tomato sauce
1 tablespoon red hot chili pepper, dried ground
56 ounces tomatoes
5 tablespoons red hot chili pepper, dried
32 ounces pinto beans

1
Add the meat, onions, and garlic to a heavy 5-quart pot.
2
Break up any lumps with a fork and cook over medium heat, stirring occasionally, unt il the meat is evenly browned.
3
Stir in the ground chile, cumin, and salt, thoroughly blending the mixture.
4
Add the water, tomato sauce, and tomatoes, mashing them with a fork.
5
Bring the mixture to a boil, then lower the heat and simmer.
6
Stir occasionally.
7
Taste and adjust seasonings.
8
Stir in the beans and simmer, uncovered, 1/2 hour longer.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 pounds beef chuck ground, 3 tablespoons cumin, 2 pounds beef chuck ground, 3 teaspoons salt, and more.

Yes, Midwest Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Midwest Chili

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