This is the recipe everyone in my family loves even the kids (except Zach he hates everything, he should have been named Mikey)
This requires about 3 hours of cook time and about 30 minutes of prep depending on your skill level.
You can replace grinding meat by using pre-ground meat, just make sure it has a bit of fat to it. (80-20 beef) But then you need to run the onions and carrots through a food processor.
If you like less spice add less use less if like more add more. this is a fairly mild chili more so if you add the beans.
I know I am from Texas, and their are rules about chili, and beans are considered foreign objects. I also know my family likes them. So I add them. It is also a thrift option to add and extend the chili a little.
One other thing if I list a brand name that is because I know it is gluten free or because I have personally never had a reaction to it.
3 lbs pot roast or and equivalent amount of any kind of roast (keep the fat it adds flavor)
One small white onion
5 Carrots (normal size or about 15 baby carrots depending on size
1 tsp garlic paste or 1 clove garlic minced
1 6oz can (small) tomato paste
2 8 oz small cans tomato sauce
1 10oz can Rotel mild
2 14.5oz cans chicken broth
3 tbsp chili powder
3 tsp A1 steak sauce
2 tbsp Tiger sauce
20 dashes Tabasco sauce
1 tsp Lawrys seasoning salt
2 tbsp butter, oil or margarine
2 cans of beans drained and rinsed (I use Bushes black beans) OPTIONAL
Chop meat and veggies into manageable pieces. Grind the meat and veggies together (garlic can be
included if it is whole). Heat the butter in a large pot. Add the meat and veg combo. Then add all
canned ingredients except the beans. Next add the spices spices let cook over medium low heat until
desired consistency. (about 2.5 hours for me) Add the beans and let cook until they are like you like
Makes great chili pies, chili dogs, add what you like or eat it just like it is!