Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Polish Chili




Source of Recipe


the web


List of Ingredients




2 lb. lean ground beef (chuck is preferred)
1 qt. tomatoes
1-1/2 qt. tomato juice
1 qt. whole kernel corn
1 qt. kidney beans
2 c. chopped celery
1 c. chopped onions (more if you like)
1 T. Worcestershire sauce
1-1/2 T. chili powder
1 or 2 beef bouillion cubes if needed for flavor
Chopped cabbage (about 1/2 head)


Recipe



In a large stock pot, brown beef and drain fat. (I like to cook it in water and drain the water and fat.) Add all the other ingredients (except cabbage) and simmer at least 2 hours or until vegetables are tender--the longer it cooks, the better it is. Add the cabbage in the last hour of cooking for the best texture. Leftovers freeze well.