Polish Chili
Source of Recipe
the web
List of Ingredients
2 lb. lean ground beef (chuck is preferred)
1 qt. tomatoes
1-1/2 qt. tomato juice
1 qt. whole kernel corn
1 qt. kidney beans
2 c. chopped celery
1 c. chopped onions (more if you like)
1 T. Worcestershire sauce
1-1/2 T. chili powder
1 or 2 beef bouillion cubes if needed for flavor
Chopped cabbage (about 1/2 head)
Recipe
In a large stock pot, brown beef and drain fat. (I like to cook it in water and drain the water and fat.) Add all the other ingredients (except cabbage) and simmer at least 2 hours or until vegetables are tender--the longer it cooks, the better it is. Add the cabbage in the last hour of cooking for the best texture. Leftovers freeze well.