"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 for Tender Tummies Recipe

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This recipe for Chili for Tender Tummies, by , is from White Birch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Ludders

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1 tsp. salt
1 or 2 tsp. chili powder
1 tsp. Worcestershire sauce
2 - 16 oz. cans diced tomatoes
2 - 16 oz. cans chili beans, drained
(combination of black, pinto and kidney beans is best)
1 - 8 oz. can tomato sauce
1 onion, chopped
1 bay leaf
1 1/2 cups carrots, diced
1 1/2 cups celery, sliced
1 - 2 cans corn, drained

Directions:
Directions:
In a skillet, cook beef with onion and salt. Drain off fat. In a large pot, combine meat with remaining ingredients. Simmer about 45 minutes, stirring occasionally. Remove bay leaf before serving. The combination of different beans is easier on the tummy than kidney beans only. The carrots and celery are also important for the "tender tummy" designation.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1/2 hour chopping, 45 minutes simmering
Personal Notes:
Personal Notes:
This is especially good with Dick's famous corn bread! That recipe has also been submitted to this cookbook.

 

 

 

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