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Eula Mae's chili




Source of Recipe


the web


List of Ingredients




Makes about 1 ½ quarts chili

1 tablespoon vegetable oil 2 pounds ground beef

1 teaspoon salt

1 teaspoon freshly ground black pepper

¼ teaspoon Tabasco brand pepper sauce

½ teaspoon Accent seasoning

3 cups chopped yellow onions

2 cups chopped celery

1 cup seeded and chopped green bell peppers

4 garlic cloves, peeled

1 (6-ounce) can tomato paste

2 tablespoons chili powder

¼ cup all-purpose flour

1 cup water

Recipe



Heat the oil in a large, heavy pot over medium heat. Add the beef and cook, stirring, until all the pink disappears. Add the onions, celery, bell peppers, and garlic and cook, stirring, until the onions are soft and lightly golden, about 10 minutes. Add the tomato paste and one tablespoon of the chili powder and mix well. Cook, covered, stirring occasionally, over very low heat for at least two hours and as long as three hours.

Combine the remaining one tablespoon chili powder with the flour in a small bowl and blend well, then add the water and stir to mix. Add to the pot of chili and cook, stirring, for about one minute.

Turn off the heat and let sit for about 15 minutes, stirring occasionally, before serving.