Chili

Top this chili with some chopped onions, shredded cheddar cheese and sour cream.  Serve with Frito chips or corn bread and you have a satisfying meal for a cold winter day. 

 

     

2 lbs ground chuck, lightly browned til no longer pink, drain grease

2 tsp sugar

½ tsp cumin

1 ½ TBS chili powder

1 ½ tsp black pepper

1 ½ tsp onion salt

1 – 29 oz can tomato sauce

2 - 15.5 oz cans red kidney beans, undrained

2 - 15.5 oz cans pinto beans, undrained

1 - 15.5 oz can petite diced tomatoes, undrained

1/2 cup celery, diced

 

Brown the meat, drain grease.  Combine spices and add to meat.

Combine remaining ingredients and add to meat.

 

Bring chili to a simmer. Continue to simmer on medium-low heat for 20 to 30 minutes.  Stir every 10 minutes, or so.

Adjust seasonings to taste. 

* If you chose to drain and rinse the beans, you may need to add about 1 1/2 cups of additional liquid (beef broth, tomato sauce, tomato soup or water)
 

Makes 6 servings (2 cups per serving)
This freezes well.

 

Janice