Today's recipe is a mild, very easy chili recipe. I found this at food.com. I've already made it twice. Mr. Dick likes hot, spicy food and I prefer not so hot, but with this you can spice it up as much as you want.
I went last week to stay for a few days with brother Dicka who is living in Brooklin, Maine. Brooklin is the home of our father. He was a lover of the sea and loved all the wonderful foods that come from the sea. Weather was beautiful, and I had a great time. I made this chili and had some relatives over for dinner one night. Brother Dick has a stove just no gas line hooked up yet. So I used his small electic skillet to cook the onions and peppers and in small batches I cooked the ground beef. It worked. Want something bad enough you can always find a way.....................Enjoy
1 onion, chopped
1 bell pepper, chopped
1 (14) ounce can stewed tomato's
4 (8) ounce cans tomato sauce
1 (14) ounce can ranch style beans
1 (14) ounce can pinto beans
1 (14) ounce can Rotel diced Tomato's
1 (1.25) ounce package McCormicks Mild Chili seasoning mix
2 pounds ground chuck
Serve with corn bread and sprinkle cheddar cheese over the top.......
Using your skillet or large pot add a little butter, or oil and add the chopped onion and green pepper. Saute' this for a few minutes or until soft. Add the ground chuck and cook until no longer pink. Strain this and place in your large crock pot. My mixture was at the rim. Then open all the cans and empty juice and all in the crock pot and open the package of chili seasoning and add to the crock pot and stir. Allow to cook for 6-8 hours on low heat. Serves 12 and freezes well.