"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for SOUP ~ CHILI THREE BEAN, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, September 29, 2008


2 lbs. ground beef
3 tsp. chili powder
1 yellow onion, chopped
1 c. celery
2 - 16 oz. dark red kidney beans, undrained
2 - 16 oz. pinto beans, undrained
2 - 15 oz. black beans, undrained
1 - 15 oz. tomatoes
1 - 6 oz. tomato paste
1/2 c. water
1 1/2 tsp. salt
1 tsp. garlic salt
1/2 tsp. pepper
1/2 tsp. cumin
1/2 tsp. cinnamon

shredded cheddar cheese, to garnish
fritos, optional

Brown ground beef. Add chili powder while browning meat and mix in well. Add onion and celery to meat and cook for 5 more minutes. Drain grease well. Stir in remaining ingredients, except for cheese and fritos. Simmer on low heat for 30 minutes.

To serve: Place a layer of fritos in bowl, then chili; top with cheese.

To make "walking chili": Buy individual frito snack packs. Open the top of the snack bag and ladle chili and cheese over chips.




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