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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chili- for a crowd Recipe

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This recipe for Chili- for a crowd is from The Recipes We Love, For People We Love Second Edition, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


3 T vegetable oil,
2 stalks chopped celery,
2 large onions chopped
2 red or green bell peppers,
6 cloves of garlic, chopped
2 cans red kidney beans (drain and rinse all the beans)
2 cans black beans
1 can garbanzo beans
2 lbs ground beef/chuck
1 big can crushed tomatoes
1 small can tomato paste
1 can chopped tomatoes with chilies( like Rotel)
1-2 tablespoons chili powder (depending on your desire for hot-ness)
2 bay leaves
1 tablespoon cumin
1 tsp salt and pepper
1/2 c cider vinegar
1 cup water or beef broth

In a large, heavy dutch oven, start to brown up all the vegetables. (If some of your crowd is vegetarian, start a smaller pot and add a portion of the veggies to that pot. As you cook add a portion of each ingredient to that pot, except for the meat).
When the veggies are tender, add the meat and brown, break up the meat to small chunks or even smaller for a smoother chili as desired. Drain off fat as desired.
Add the spices and all the sauces and beans. Make sure there is enough liquid to keep it fluid while it cooks. Add more water or broth to keep it a little soupy at first then cook down. I cook it at a simmer for at least an hour keep the lid on.

Number Of Servings:
Number Of Servings:
10-12 with leftovers
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
If desired,sliced jalapeņos, sour cream and cheddar shredded for serving. I either serve over pasta or white rice. Freezes well.
If you want to put it all in a crockpot and cook on low all day it works well also.




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