5 pounds ground beef
1 (27 ounce) can whole kernel corn, drained
2 onions, chopped
2 tablespoons vegetable oil
2 tablespoons chili seasoning
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried basil
1 (10.75 ounce) can tomato juice
1 (8 ounce) can tomato paste
1 (10.5 ounce) can diced tomatoes with green chile peppers, drained
2 (6 ounce) cans kidney beans
1 (1 ounce) package chili seasoning mix
1 pound lean beef bouillon
1 cup chopped onion
2 teaspoons dried oregano
1 dash dried basil
1 (10.75 ounce) can sliced black olives
1/2 tablespoon dried basil
1 tablespoon dried oregano
1/2 teaspoon dried black pepper
1 (28 ounce) can kidney beans with juice
1 (8 ounce) bottle hot chile sauce
1 (10.75 ounce) can tomato paste
1 (8 ounce) can tomato paste
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh parsley
In a large skillet, brown the ground beef.
In a small mixing bowl, combine the corn, onions and oil. Mix together and spread over the bottom of a large pot. Stir in the chili seasoning. Pour over the beef mixture and stir over medium heat. Continue stirring over low heat until the beef is no longer pink and gives way when stirred.
When the beef is no longer pink, stir in the tomatoes with beans. Cover, and simmer over low heat for 45 minutes. Add basil, oregano, basil, tomatoes with bean mixture, tomato paste, diced tomatoes with beans, tomato paste, chopped tomatoes with beans, tomato paste, parsley and parsley.
Bring to a slow boil and reduce heat to low. Cover, and simmer for 15 minutes. Serve warm.
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