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Aquamaan's Chili

Kraft Memeber Recipe
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Makes: 10 servings Total Time: 2 hr
Category: Soups/Chilis Sub Category: Chilis

what you need
  • 3 pounds ground beef
  • 1 pound pork tenderloin, cut into 1/2 inch cubes
  • 1 pound bulk Italian sausage
  • 2 large onions, chopped
  • 2 celery ribs, diced
  • 1 medium green pepper, diced
  • 3 garlic cloves, minced
  • 2 cans (28 ounce each) diced tomatoes, undrained
  • 3 cans (15 ounce each) pinto beans, drained and rinsed
  • 1 can (16 ounce) kidney beans, rinsed and drained
  • 2 cans (4 ounce each) chopped green chilies
  • 1 can (8 ounce) tomato sauce
  • 1 cup beef broth
  • 1 can (6 ounce) tomato paste
  • 7 1/2 teaspoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons lemon juice
  • 1 tablespoon all-purpose flour
  • 1 tablespoon dried oregano
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
make it
In a soup kettle or Dutch oven, cook the beef, pork and sausage over medium heat until no longer pink; drain.

Add the onions, celery, green pepper and garlic; cook for 8-10 minutes or until vegetables are tender.

Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 1-1/2 hours. Discard bay leaves before serving.
Notes
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