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This recipe for SWEET & SPICY CHILI, by , is from The Searle Family & Friends Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shelley Brady


3 pounds lean ground beef
2 large onions, diced
1/4 teaspoon garlic powder
1 can (32-ounce) whole tomatoes with juice
1 (14.5-ounce) tomato sauce
2 small cans (8 ounces each) sliced mushrooms
1 cup sliced ripe olives
1 cup diced celery
1 large green pepper, diced
1-1/2 teaspoons salt
3 tablespoons chili powder
1/8 to 1/4 teaspoon ground red pepper
2 tablespoons sugar
2 beef bouillon cubes
1 cup California raisins
1 bay leaf
5 whole cloves
2 cans (15.5-ounce) kidney beans, drained

Brown ground beef, onions and garlic powder in large stockpot. Drain excess fat, if necessary. Add remaining ingredients except kidney beans, including bay leaf and cloves in a tea basket or cheesecloth for easy removal. Bring to boil; reduce heat and simmer, uncovered, for 2 hours, stirring occasionally. Stir in kidney beans and heat through. Remove bay leaf and cloves; adjust seasonings and serve in crocks or bowls.

Personal Notes:
Personal Notes:
Also known as Raisin Chili. YUM




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