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CHILI A LA RIEGLER




Source of Recipe


the web


List of Ingredients




2 lbs. very lean ground beef
1 tbsp. olive oil
2 med. yellow onions, chopped finely
1 green pepper, chopped finely
4 stalks celery, chopped finely
4 med. carrots, sliced thinly in rounds
3 gloves garlic, chopped finely
1 tbsp. dried oregano
2 bay leaves
2 tsp. ground cumin
3 tbsp. chili powder (Mexican if you like it hot)
2 lg. cans tomatoes, chopped with liquid
1 lg. can tomato paste
2 cans drained & washed kidney beans

Recipe



Heat the oil in a large heavy kettle and add the meat. Cook, stirring with a large metal spoon to break up the lumps. Add the onions, green pepper, celery, carrots, garlic, oregano, bay leaves, cumin and chili powder. Stir to blend well. Add the tomatoes, tomato paste and salt and pepper to taste (1/4 to 1/2 teaspoon of red pepper flakes can be added at this point, if you like it really hot). Bring to a boil, lower the heat and cook at a low boil, stirring often, for about 20 minutes. Add the kidney beans and cook 10 minutes longer. Remove the bay leaves before serving.