Chili with Lots of Meat and Beans

2 lb. ground chuck
2 cans dark red kidney beans
1 can light red kidney beans
1 onion, chopped
1 can diced tomatoes
1 can tomato sauce
1/4 cup (or more to taste) chili powder
1 tsp. cumin
Salt and pepper, to taste

Directions:

In large heavy saucepan, pour beans, tomatoes and tomato sauce, along with all spices. Heat on medium. Meanwhile, brown ground chuck (leaving chuck in rather large pieces) and onions, being sure to cook thoroughly. When browned, add to bean mixture and cook on low about 1 hour, giving time for flavors to blend. Mixture will thicken slightly. Stir every 10 minutes or so.

Comments from Frank :

If it is the tomatoes you don't want to use, leave them out and add more tomato sauce, or tomato paste with a little beef broth.

User Reviews:

this is really good using deer instead of beef.

Submitted by deb on December 02, 2002

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