Nummy Chili

This recipe makes a tall pot of Chili. It can easily be cut in half.

Ingredients :

• 5 lb ground beef


• 2-3 x 29 oz can tomato sauce


• 2 x 16 oz can Bush's Best Dark Red Kidney Beans (with liquid)


• 2 x 16 oz can Bush's Best Light Kidney Beans (with liquid)


• 2 x 16 oz can Bush's Best Pinto Beans (with liquid)


• 2 cups diced onion (frozen, or 2 medium onion)


• 2 x 4.5 oz can Old El Paso Chopped Green Chiles


• 1/2 cup diced celery (2 stalk)


• 1lb 12oz Del Monte Diced Tomatos (6 medium tomatoes, chopped


• 1 tspn brown sugar (optional)
  
• 2 tspn cocoa (optional)


• 4 tspn cumin powder


• 6 tbsp chili powder


• 3 tspn black pepper


• 4 tspn salt


• 3-4 cups water

Preparation and Cooking Instructions:

1. Brown the ground beef in a skillet over medium heat;
   drain off the fat.


2. Using a fork, crumble the cooked beef into pea-size
   pieces.


3. In a large pot, combine the beef plus all the remaining
   ingredients, and bring to a simmer over low heat.


4. Cook, stirring every 15 minutes, for 2 to 3 hours.