6 to 8 servings


This recipe can be prepared in advance and is great to
serve for a Super Bowl Party


  • 1½ pounds lean
    ground beef or ground uncooked chicken or turkey (see note)
  • 1 (28-ounce) can tomatoes,
  • 1 (8-ounce) can tomato
  • ½ ounce unsweetened
  • 1 cup bottled chili sauce
  • ½ cup chopped peeled onion
  • 1/3 cup chopped green
  • 2 tablespoons
    Worcestershire sauce
  • 2½ teaspoons chili powder
    or to taste
  • 2 teaspoons minced peeled
    garlic or to taste
  • 1½ to 3 teaspoons finely
    snipped fresh or ½ to 1 teaspoon dried oregano
  • 1½ to 3 teaspoons finely
    snipped fresh or ½ to 1 teaspoon dried cilantro
  • 1 teaspoon sugar or to
    taste (optional)
  • ½ to 1 teaspoon ground
  • ½ teaspoon salt or to
  • ¼ teaspoon freshly
    ground black pepper or to taste
  • 4 to 5 drops hot pepper
    sauce or to taste (see note)
  • 1 (15 to 16-ounce) can each
    dark or light red kidney beans, black beans, and pinto beans and/or garbanzo beans,
  •  Sour cream or reduced-fat
    sour cream or unflavored yogurt for garnish (optional)
  • Chopped green onion
    (include some green tops) for garnish
  • Shredded Mexican-style
    4-cheese blend (Monterey
    Jack, Cheddar, Queso Quesadilla, and Asadero cheeses) or sharp Cheddar or Monterey Jack cheese for
  • Chopped green chile
    peppers for garnish
  • Crisp taco shells


In a medium heavy skillet,
brown meat over moderate heat; drain off excess fat.  Combine and add next 16 ingredients together
in a 4-quart heavy saucepan or Dutch oven. 
Bring to a boil over moderate heat; reduce temperature and simmer,
uncovered, over low heat for 2½ to 3 ½ hours, or until spices and sauce are
thoroughly blended, stirring occasionally. 
Be careful not to burn chili.  Add beans and cook an additional 5 to 10
minutes or until beans are heated through. 
Serve in bowls and garnish each portion as desired.  Or, spoon chili into taco shells and top with
garnishes as desired.

Note: May use meat loaf mixture (combination of ground
beef, ground veal, and ground pork), if desired.

Note: 1 to 2 teaspoons chopped fresh or canned green
chile peppers or to taste may be added to the chili in place of the hot sauce, if desired.

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