"The belly rules the mind."--Spanish Proverb

Kansas City Chili Recipe

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This recipe for Kansas City Chili, by , is from Resurrection Lutheran Church Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David Sonnenberg

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds ground beef
1 large onion, chopped
2 teaspoons minced garlic
1/4 cup chili powder
1 tablespoon cumin
2 teaspoons salt
1 can (28 ounces) diced tomatoes
1 can(8ounces) tomato sauce
About 1/2 cup of water
1 teaspoon sugar
Red pepper sauce (optional)
1 can (16 ounces) red kidney beans, drained

Directions:
Directions:
In Dutch oven or large saucepot cook meat over high heat until it loses its pink color. Add onion and cook 5 minutes or until soft. Add garlic, chili powder, cumin, and salt. Stir to coat meat. Add tomatoes and tomato sauce, 1/2 cup of water or just enough to cover meat, and sugar. Cover and simmer 30 to 45 minutes. Adjust seasoning, add red pepper sauce if desired. Uncover, add beans and simmer 30 to 45 minutes more, adding small amounts of water if necessary to keep from sticking. Cool to room temperature. Cover and refrigerate overnight. Reheat next day.

Personal Notes:
Personal Notes:
Can be eaten the same day but tastes better if the seasonings set in!

 

 

 

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