| 3 lb Lean ground beef | | 3 tbl Brown sugar | | 1 tsp Thyme | | 1 tsp Salt | | 1 tsp Cumin seed | | 1 tsp Garlic powder | | 2 x Bay leaves | | 1 tsp Cilantro | | 14 tsp Oregano (Mexican preferred Italian O.K.) | | 1 tsp Cayenne pepper | | 2 tbl Paprika | | 46 oz V-8 juice | | 1 cup Onions, chopped | | 16 oz Peeled tomatoes (Mexican Style for extra kick) | | 4 can Pinto or kidney beans (if | | You like beans in your Chili) |
| | Hope this ins't too late. I haven't checked in on the board in a while. We just had our annual Chili Super Bowl (Abilene, TX). They make a pot to feed 5000. It's BIG pot. | | This recipe is pretty good too. You will want to multiply the recipe items by 10. | | Brown beef and drain. Add all ingredients and cover. Cook for 7-17 hours on medium high. | | Good luck! If you try this, let me know how your customers like it. |
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