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Mark's Firehouse Chili

"This recipe received the Blum invitational chili prepare dinner-off/Super Bowl® birthday party. It surely is ideal. Many humans say this but this one ensures an empty pot while taken to potlucks. I were given this recipe from my friend Mark, who has spent his existence in public protection positions. He hasn't forgotten his firehouse roots as evidenced by using this recipe."

Ingredients :

• 1 pound ground red meat
• 1 (14 ounce) can kidney beans
• 1 (14.5 ounce) can red meat bouillon
• 1 (14 ounce) can whole plum tomatoes
• 1 (7 ounce) can tomato puree
• 1/2 (12 fluid ounce) can or bottle beer (non-compulsory)
• 1 1/2 teaspoons Worcestershire sauce
• 1 (1 ounce) bundle dry onion soup mix
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon crushed dried chipotle pepper
• 1/2 teaspoon floor cumin
• 1/2 teaspoon dried thyme
• half teaspoon dried oregano

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H10M

• Cook and stir ground pork in a massive soup pot over medium warmness until meat is browned and crumbly, about 10 minutes. Pour kidney beans, red meat bouillon, plum tomatoes, tomato puree, beer, and Worcestershire sauce into red meat. Stir in dry onion soup mix, crimson pepper flakes, dried chipotle pepper, cumin, thyme, and oregano.
• Bring mixture to a boil, reduce warmness to low, and prepare dinner at a simmer till thickened, 1 to at least one half of hours.

Notes :

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