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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chili Recipe

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This recipe for Chili is from JOHNSON 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:  
1 lb. ground beef
1 large onion. chopped (about 1 cup)
2 cloves garlic, crushed
1 can (16 oz) whole tomatoes (about 2 cups)
2 medium stalks celery, sliced (about 1 cup)
2-3 Tablespoons chili powder
2 teaspoons salt
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon red pepper sauce (Franks)
1 can (15 oz) kidney beans, drained
Directions:
Directions:
Cook and stir beef, onion and garlic in 3-quart saucepan until beef is light brown; drain. Stir in tomatoes (with liquid), celery, chili powder, salt, sugar, Worcestershire sauce and pepper sauce. Heat to boiling; reduce heat. Cover and simmer 1 hour.

Stir in beans. Heat to boiling; reduce heat. Simmer uncovered until hot, about 15 minutes. (For thicker chili, continue simmering, stirring occasionally, until desired consistency.)

Do-ahead Tip:
After simmering 1 hour, beef mixture can be covered and frozen no longer than 4 months. To serve, drain beans, reserving liquid. Place reserved bean liquid and frozen beef mixture in saucepan. Cover and cook over medium-high heat, turning occasionally, 25 minutes. Uncover and cook 15 minutes. Stir in beans; cook uncovered 5 minutes longer. Stir in additional chili powder if desired.
Number Of Servings:
Number Of Servings:
5
Personal Notes:
Personal Notes:
I typically multiply recipe and prepare in large Dutch oven, usually using 3-5# ground beef. I sometimes substitute small red beans for the kidney beans.

 

 

 

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