2 pounds of fresh ground beef.
1 quart tomato juice.
1 (29 ounce) can of tomato purée.
1 (15 ounce) can of drained kidney beans.
1 (15 ounce) can of drained pinto beans.
1 chopped medium large onion.
½ cup of diced celery.
¼ cup of diced green bell pepper.
¼ cup of chili powder.
1 tsp of ground cumin.
1 ½ tsps of garlic powder.
1 tsp of salt.
½ tsp of ground black pepper.
½ tsp of dried oregano.
½ tsp of sugar.
⅛ tsp of cayenne pepper.
Brown the ground beef in a large skillet then drain it of the fat.
In a 6 quart pot, place the beef and all the other ingredients. Simmer covered for 1 to 1 ½ hours stirring every 15 minutes. Or you can cook for 3 to 4 hours in slow cooker on low.
Simple, delicious and chili! I usually make this in large amounts to keep some leftovers in the refrigerator. It’s perfect for family gatherings too! Give it a try, and let me know what you think.
Pre-heat oven to 350° degrees
Whisk together melted butter and next 5 ingredients in a large bowl.
Stir in flour and chopped pecans.
Spread batter (it will be thick) into a greased and floured 15- x 10-inch jellyroll pan (or use a deep dish cookie sheet).
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Note: Reduce the temperature by 25 degrees if you are using a dark pan.
Remove from oven; top warm cake evenly with marshmallows.
Return to oven, and bake 5 minutes.
Make Chocolate Frosting: Beat all ingredients together with an electric mixer until smooth.
Drizzle Chocolate Frosting over warm cake.
Let the cake cool completely before cutting into squares!
