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Gilbert Hall Chili




Source of Recipe


QVC


List of Ingredients




2 quarts tomato puree
2 3-oz. cans tomato paste
2 green bell peppers, chopped
1/2 large white or yellow onion, chopped
2 ribs celery, chopped
1 pint stewed tomatoes, cut up
8 tablespoons chili powder
1/3 4/1/2 ounce bottle of Louisiana hot sauce or other hot sauce
1 teaspoon red wine vinegar

1 teaspoon garlic salt, or to taste
3 pounds ground beef hamburger, or ground turkey
4 15 ounce cans kidney beans, with juice
chopped onion (for garnish)
grated or shredded sharp cheddar cheese (for garnish)

Recipe



1- Place all ingredients except the beans and meat in a large stockpot and simmer over medium-low to medium heat for about 2 hours.

2- About 15 minutes before the end of the simmer, brown the meat in a large skillet over high heat, until all the pink coloration is gone, and the meat is just beginning to brown. Add the meat and the kidney beans and their liquid to the chili pot and simmer another 30 minutes. Serve with chopped onions and/or grated cheese.