Thursday, February 4, 2010

Southwest Chili Pot

Over the years my friend Janet and I have traded recipes that we discovered to be great and well loved by our families.  They would have us over, she would make something fabulous and I would come home with the recipe.  She is a great cook and has passed many great recipes on to me.  Her mother-in-law is also a fabulous cook and would share recipes with her and she would pass them on to me.  I have many well-loved recipes from them.  This is one of the many and is well suited to Super Bowl entertaining.  Chili is the perfect Super Bowl meal as it can be made ahead, even a day or two.  Then at game time just heat and serve.

Southwest Chili Pot

3 # ground beef
4 c. chopped onions
1 T. garlic powder
4-5 T. chili powder
2 t. cumin
2 quarts tomatoes
6 oz. tomato paste
2 bay leaves
1 T. salt
1 t. paprika
1 t. sugar
2 15oz. cans chili beans

Slightly brown ground beef.  Add onions and continue to cook until onions are softened and meat is brown.  Drain; add remaining ingredients except beans and simmer 2-3 hours to blend flavors stirring occasionally. Last half hour or so add the beans. Remove bay leaves at serving time.

 At this point you may serve topped with grated Cheddar cheese, sour cream, chopped onions, crushed corn chips or whatever you like or you can serve ladled over cooked macaroni topped with the above condiments.
This recipe freezes well if you want to serve it at a later date.

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