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SCHEELE'S SUPER CHILI




Source of Recipe


the web


List of Ingredients




1 1/2 lb. lean ground beef
1 1/2 c. thinly sliced onion
1 c. finely diced celery
1 small clove garlic, peeled,
cut fine
1/2 green pepper, diced
3 c. canned tomatoes
1 to 2 Tbsp. chili powder to
taste
2 tsp. salt
1 tsp. sugar
1 tsp. Worcestershire sauce
3 c. cooked or canned red
kidney beans, or less, to
taste
1 c. bean liquid
1 (10 1/2 oz.) can tomato soup
1/2 can water



Recipe



Brown meat and spoon off excess grease. Add onions,
celery, garlic and green pepper. Continue stirring and frying
until onions are golden color (about 10 minutes). Add toma-
toes, chili powder which has been mixed with the salt, sugar
and Worcestershire sauce. When boiling, cover and simmer about
1 hour. Add beans and bean liquid, tomato soup and water.
Cook, uncovered, until well heated and chili is desired thick-
ness. (For thinner chili, add more tomatoes or water.) Cayenne
pepper may be substituted for chili powder, for very hot chili.
This is really excellent on the second day.