"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Beef and Bean Chili Recipe

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This recipe for Beef and Bean Chili, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Natalie Hoopes
Added: Wednesday, May 21, 2008


4 stalks celery, chopped
3 green onions, chopped
2 cloves garlic, minced
1 large onion, chopped
1 bell pepper, chopped
1 T. oil
2 lbs. ground chuck
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2 cups water
6 T. chili powder
1 tsp. salt
dash of pepper
1 (15 oz) can kidney beans

Saute first five ingredients in hot oil until tender. Add ground chuck, browned and drained. Add tomato sauce and next five ingredients; stir well. Bring to a boil; reduce heat and simmer, UNCOVERED, 30 minutes or longer if desired. Add beans (optional).

Number Of Servings:
Number Of Servings:
10 cups




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