Wednesday, November 28, 2007


This is my Mom's chili recipe. If you prefer a hotter, spicier chili, use hot (instead of mild) beans and extra chili powder. On cold wintry nights it really warms you up. Serve with crusty bread.

3-stalks of celery cut into thin slices
1-large onion, chopped
2-pounds of lean ground beef
2-cans Brooks mild chili beans
2-medium size cans tomato sauce (about 15 ounces)
2-beef bouillon cubes
1 teaspoon salt
1/4 teaspoon chili powder
1-Tablespoon sugar

Spray a large frying pan with cooking spray. Place onions and celery in frying pan and saute over medium heat until translucent. Add ground beef, sprinkle with teaspoon of salt and cook until meat is browned. Drain fat from the pan. Transfer cooked meat, onions and celery to a soup pot. Add beans, bouillon, chili powder, sugar and tomato sauce. Over medium heat, stirring constantly, bring to a boil. Lower heat and simmer (covered) for about 35 minutes, stirring occasionally, to avoid sticking.

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