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- 3 lbs (1.4 kg). lean ground beef
- 3 tbsp (45 ml). brown sugar
- 1 tsp (5 ml). thyme
- 1 tsp (5 ml). salt
- 1 tsp (5 ml). cumin seed
- 1 tsp (5 ml). garlic powder
- 2 bay leaves
- 1 tsp (5 ml). cilantro
- 1/4 tsp (1 ml). oregano (Mexican preferred, Italian O.K.)
- 1 tsp (5 ml). cayenne pepper
- 2 tbsp (30 ml). paprika
- 46 oz (1288 grm). V-8 juice
- 1 cup (225 ml) onions, chopped
- 16 oz (448 grm). can peeled tomatoes (Mexican Style for extra kick)
- 4 cans pinto or kidney beans (if you like beans in your chili)
- Brown beef and drain.
- Add all ingredients and cover.
- Cook for 7 to 17 hours on medium high.
- I found this one on the Internet at the following source. It's one of the best chili recipes I've ever tried!
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