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Title: Firehouse Chilli
Categories: Beef, Vegetables, Herbs, Chilies
Yield: 16 servings

2 tb Oil
4 lb 90% lean ground beef
2 md Onions; chopped
1 md Bell pepper; chopped
64 oz (4 cans) pinto beans
28 oz (3 cans) stewed tomatoes;
- cut up
14 1/2 oz Can beef broth
3 tb Chilli spice mix
2 tb Ground coriander
2 tb Ground cumin
4 cl Garlic; minced
1 ts Dried oregano

In a Dutch oven, heat oil over medium heat. Brown beef
in batches, crumbling meat, until no longer pink; drain
and set aside. Add onions and green pepper; cook until
tender. Return meat to Dutch oven. Stir in remaining
ingredients. Bring to a boil. Reduce heat; simmer,
covered, until flavors are blended, about 1 1/2 hours.

Richard Clements, San Dimas, California

Makes: 16 servings (4 quarts)

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... I wonder if kids know there's a difference between cupcakes & muffins?
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