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