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    Bryan Bensen's Chili


    Source of Recipe


    Midwest Living - February 2005
    Bryon Bensen's Chili

    2 pounds lean ground beef
    1 large onion, chopped
    3 stalks celery, chopped
    3 cloves garlic, minced
    1 (30-oz.) can chili beans
    1 (29-oz.) can tomato sauce
    1 (28-oz.) can stewed tomatoes, cut up
    2 tablespoons chili powder
    1 tablespoon bottled hot pepper sauce
    5 cups hot cooked macaroni
    Dairy sour cream and shredded Cheddar cheese
    Sliced green onions (optional)
    Bottled hot pepper sauce (optional)

    In a 6-to-8-quart Dutch oven, cook and stir ground beef, onion, celery and garlic until meat is brown and onion is tender; drain fat. Stir in undrained chili beans, tomato sauce, undrained tomatoes, chili powder and the 1 tablespoon hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, 2 hours.

    Serve over macaroni. If you like, top with sour cream, cheese, and green onions, and pass additional hot pepper sauce.

    Makes 10 servings

    Source: Midwest Living - February 2005
 

 

 

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