2 tbsp Vegetable oil
1 medium Onion, diced
2 Cloves garlic, minced
3 Stalks celery, chopped flne
3 lb Lean ground beef
1 cup Chopped ripe tomato
2 can (8-oz) tomato sauce
1/4 cup Mild pure chili powder
2 tsp Paprika
1 tsp Ground cumin
4 Bay leaves
Salt and black pepper to taste
3 can (16-oz) dark red kidney beans
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Heat oil in a large pot, add onion, garlic and celery and saute until soft. Add ground beef and cook until no longer pink, then drain off fat.
Add tomato and tomato sauce and simmer 30 minutes.
In a small bowl, mix together chili powder, paprika, cumin and bay leaves, then add to chili. Add salt and pepper and simmer 30 minutes.
Add kidney beans and simmer 20 minutes, adding water if necessary. Makes 8 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
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