Classic Chili 2 medium onions, chopped
1 medium green pepper, chopped 1/2 cup chopped celery 1 tablespoon vegetable oil 2 pounds ground beef 2 cans (28 ounces) diced tomatoes, undrained 1 can (8 ounces) tomato sauce 1 cup water 2 tablespoons Worcestershire sauce 1 to 2 tablespoons chili powder 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon pepper 2 cans (16 ounces each) kidney beans, rinsed and drained In a soup kettle or Dutch oven, saute onions, green pepper and celery in oil until tender, about 5 minutes. Add beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1 1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, for 10 minutes longer. Note: Feel free to add more of your favorite spices or other ingredients. Makes 10 to 12 servings, 3 quarts. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
