Paul’s Chili

It’s perfect on a cold snowy night, leftovers can be served over hot dogs or make cheeto pies with shredded cheese, and diced onions. This chili freezes wonderfully.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

In a large 8 quart stock pot, with lid, over med-low heat, add ground beef, diced onions, jalapeños, and diced garlic cloves, cook until meat is no longer pink and onions are translucent. Add all the spices and continue cooking for about 5 minutes. Add all beans and tomatoes, squeeze whole tomatoes with hands until just pieces remain, or you can put whole tomatoes in a separate bowl and squeeze or smash until just pieces remain, then put in stock pot. Bring everything to a low simmer, put a lid on it and let simmer a minimum of 2 hours, we let it simmer for about 4 hours. Sometimes we need to add about 1-2 cups of water, depends on amount of liquid in tomatoes. Makes 16 - 1 1/2 cup servings