Chili – Oven top / Stock Pot

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(from wood3875’s recipe box)

Start 48 hours ahead of time.

Prep time: 60 minutes
Cook time: 2400 minutes
Serves 10 people

Ingredients

  • 16 oz Light Red Kidney Beans
  • 16 oz (2-8 oz cans) Tomato Sauce
  • 2 Medium Yellow Onions
  • 45 oz (3-14.5 oz cans) Meat (Beef or turkey)
  • 45 oz (3-14.5 oz cans) Petite Diced Tomato's
  • 6 Tbps Light brown sugar
  • 4 1/2 tbsp Chili Powder
  • 1 tbsp Garlic Powder
  • 1 tbsp Garlic Salt
  • 1 tbsp Onion Powder
  • 1 tsp Ground Oregano
  • 1/2 tsp Cayenne Pepper

Directions

  1. Soak kidney beans as directed, overnight. Do not use quick soak. Rinse.

  2. Chop fresh yellow onions.

  3. Combine kidney beans, onions, meat(s), tomato products into stock pot and bring to light boil, quickly reduce to simmer for the duration.

  4. Add all seasonings, mix well. Now mix again.

  5. Simmer for 6-24 hours, add 2 cups of water every 8-12 hours or until desired consistency. Continue to simmer and taste the yummy goodness.

  6. Serve hot with grated cheese, croutons, crackers, fresh onions.

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