Ingredients
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12 lbs ground beef
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1 head celery (about 8 Ribs)
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61 ounces canned kidney beans, Rinsed (4 Cans)
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106 ounces tomato puree (1 lg Can)
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64 ounces salsa
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58 ounces diced tomatoes, Undrained
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1/2 cup Worcestershire sauce
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1 1/2 tablespoons steak sauce
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2 tablespoons browning sauce
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1/4 cup vegetable oil
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4 cups water
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1 cup chili powder (4.5oz)
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1/4 cup dried basil
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8 teaspoons cumin, Ground
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4 teaspoons garlic powder
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4 teaspoons salt, Coarse ground
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4 teaspoons pepper, Coarse ground
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1 large onion, Chopped (topping)
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40 ounces shredded cheddar cheese (topping)
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4 large onions, Chopped
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4 medium green peppers, Chopped
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56 ounces canned beef broth (4 Cans)
Instructions
- In a large pot put in all of the ground beef.
- Then fill with water to cover the beef.
- Bring the beef to a boil then reduce to a simmer. It is best that you stir it when you fist put it on the heat so the ground beef breaks up.
- Stir occasionally till all of the meat is cooked. It will take about 35 minutes to brown all of the beef.
- When the ground beef is simmering, chop the onion, green pepper, and celery. Make sure to stir the beef as you go.
- When meat is done, use a strainer to drain the meat.
- Leaving the meat to strain, finish chopping the vegetables.
- Add the vegetables to your chili pot with the vegetable oil. Sweat the vegetables in the oil till they soften.
- Once the vegetables are softened then add the ground beef. Then mix them together and turn off the heat.
- Add the rest of the ingredients to the chili pot with the heat off (I do this because I transport it after this step). Mix all the ingredients together and transport the chili pot to the final location.
- Then put back on heat. Bring it to a slow simmer (mixing occasionally). Let simmer for around 2 hours and serve.