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Classic Chili |
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Serves: 10 Print this RecipeMarjorie Carey, Belfry, Montana 1 medium green pepper, chopped 2 medium onions, chopped 1/2 cup chopped celery 1 tablespoon cooking oil 2 pounds ground beef 2 (28-ounce) cans tomatoes with liquid, cut up 1 (8-ounce) can 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 (16-ounce) cans kidney beans, rinsed and drained In a Dutch oven or large soup kettle, sauté green pepper, onions and celery in oil until tender, about 5 minutes. Add ground 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, 10 minutes longer. If Cooking for Two: Freeze in serving-size portions. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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