1. Cook onions in hot oil until tender but not brown. 2. Add meat sprinkled with all the spices, herbs, and seasonings. 3. Break up meat with fork and brown. 4. Add tomatoes and tomato paste. 5. Cover and simmer 45 minutes or longer, adding water as needed to maintain original level of liquid. 6. Add beans and simmer for another 15-20 minutes. 7. You can make this ahead (with or without beans) and reheat. 8. Freezes well too. 9. Two aluminum-foil roasting pans will conveniently hold the chili (without beans) for freezing. 10. Total volumne of recipe- 42 cups. ---------------------------------------------------------------------------
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