"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chili Recipe

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This recipe for Chili, by , is from The Bogetti Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patti Bogetti

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs ground beef
2 celery stalks, chopped
1 onion, chopped
1 green pepper, chopped
32 oz tomato or vegetable juice
28 oz can diced tomatoes, undrained
1 can diced tomatoes with chili peppers (Rotel mild, medium or hot) undrained
2 cans kidney beans or whatever beans you have on hand, rinsed and drained
1 can tomato soup, undiluted
1/2 C water
2-3 T chili powder
2 T brown sugar
3 bay leaves
salt and pepper to taste

Directions:
Directions:
In a dutch oven, cook beef, celery, onion and green pepper over medium heat until meat is no longer pink; drain. Add tomato juice, diced tomatoes, beans, soup, water, chili powder, brown sugar, salt & pepper and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Take off the lid and simmer another 15 minutes. Discard bay leaves. Serve over cooked rice or in corn muffin bowls (recipe is in this book). Sprinkle with shredded cheddar cheese.
Enjoy!

Number Of Servings:
Number Of Servings:
12-14
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I usually use half ground beef and half ground venison.

 

 

 

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