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Firehouse Chili




Source of Recipe


Bernice


List of Ingredients




Firehouse Chili


2 lbs lean ground beef
1 large onion, chopped
3 stalks celery, chopped
1 1/2 teaspoons bottled minced garlic
1 - 30 oz can chili beans, undrained
1 - 29 oz can tomato sauce
1 - 28 oz can stewed tomatoes, chopped up & undrained
2 tablespoons chili powder
1 tablespoon bottled hot pepper sauce
hot cooked macaroni
dairy sour cream & shredded cheddar cheese, optional as garnish
sliced green onions, optional as garnish
extra bottled hot pepper sauce, optional as garnish


Recipe




In a 6 to 8 quart Dutch oven, cook the meat, along with the onion, celery & garlic until the meat is brown & the onion is tender.

Drain off any excess liquid.

Stir in the undrained chili beans, tomato sauce, undrained tomatoes, chili powder & the tablespoon bottled hot pepper sauce.

Bring to boiling, then reduce the heat. Simmer, covered, for 2 hours.

Serve the chili over hot cooked macaroni.

If you like, you can top your chili with sour cream, shredded cheddar cheese & chopped green onions.

Then, pass around the bottle of hot pepper sauce.