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Credit: Beth Dreiling Hontzas; Styling: Buffy Hargett

Recipe Summary

total:
2 hrs 30 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook first 3 ingredients in a 5- to 6-qt. Dutch oven over medium heat, stirring occasionally, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Add chili powder and next 3 ingredients; cook 1 minute. Add tomato paste, and cook 1 minute. Add remaining ingredients. Bring to a boil. Cover, reduce heat to low, and simmer 2 hours.

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