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"The belly rules the mind."--Spanish Proverb

Chili Recipe

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This recipe for Chili is from The Sharp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. olive oil
2 lbs. ground beef (I like very lean so 93%)
1 cup chopped onion
2 stalks celery, chopped ( 2/3 cup)
1 green bell pepper, chopped
3 (14.5-oz.) stewed tomatoes (Note: these ended up being whole tomatoes so either get sliced stewed tomatoes or cut
up some before adding to pot unless you like them this way)
1 (10-oz.) can diced tomatoes with green chiles
1 (15-oz.) can tomato sauce
1 cup water
2 (1.25-oz.) packages chili seasoning
1 (16-oz.) can kidney beans, undrained
1 (16-oz.) can pinto beans, undrained
1/8 tsp. salt
1/8 tsp.black pepper
1 tsp. white vinegar
Directions:
Directions:
1. Heat oil in large pot over medium high heat. Press beef into bottom to form one large patty. Let bottom brown 8 to 10 minutes, then break up into crumbles. Cook until no longer pink, about 5 minutes more. Drain any grease.
2. Stir in onion, celery, bell pepper; cook until onion translucent, about 5 minutes. Add tomatoes, tomato sauce, water. Stir in chili seasoning.
3. Stir in kidney and pinto beans, salt, pepper. Bring to a boil. Reduce heat to low and simmer 1 hour. Stir in vinegar.
Personal Notes:
Personal Notes:
With everything I had to buy, this was not cheap. But very good. Dave loved. Will make this again next time I make chili.

 

 

 

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