Ingredients

Instructions

  1. In a 4 quart saucepot, add ground beef to water. Stir until beef separates to a fine texture. Boil slowly for half an hour.
  2. Add all other ingredients. Stir to blend, bringing to a boil; reduce heat and simmer uncovered for about 3 hours.
  3. Last hour, pot may be covered after desired consistency is reached.
  4. Chili should be refrigerated overnight so that fat can be skimmed from the top before reheating.
  5. If you use very lean (95% or higher) beef you may not need to skim.