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Tom's famous chili

Yield: 1 Servings

1/4 c Vegetable oil      1 ea Bell Pepper diced
1 tb Chopped garlic      1/2 c Chili Powder (or to taste) -
2 cn (16 oz ea) Bushs Chili Beans      6 oz Tomato juice
1 ts Salt      1 ts Black pepper
1 ea Lg Yellow Onion diced      4 ea Celery stalks chopped
2 lb Ground Chili Meat      1 cn (28 oz) whole -tomatoes crush
2 cn (15 oz ea) dark red kidney      1 qt Water
1 ts White Pepper      1 ts Onion Powder

Heat oil in 8 quart stew pot. Add onion bell pepper celery and garlic. Saute 2 to 3 minutes. Add chili meat. Cook over medium heat stirring often until meat no longer is pink about 10 minutes. Drain off excess fat. Add chili powder; stir to mix. Add remaining ingredients. Simmer uncovered about 2 hours stirring several times while cooking. Best if prepared the day before serving. Freeze leftover chili. From: Pat Stockett Date: Tue 10-0

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More