| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Mexican | Mexican, Soups & ste | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Ground beef |
| 3/4 | c | Finely diced onion |
| 3/4 | c | Finely diced celery |
| 5 1/2 | tb | Chili powder; or to taste |
| 1/2 | tb | Ground cumin; or to taste |
| 2 | cn | Stewed tomatoes; (141/2 ounces each) |
| 3 | cn | Chili without beans; (15 ounces each) |
| 2 | cn | Red kidney beans; (151/2 ounces each) |
| Drained | ||
| Shredded cheese; diced onions, sour | ||
| Cream or hot sauce for garnish; (optional) |
INSTRUCTIONS
In 5-quart or larger Dutch oven, over medium heat, saute beef with onion and celery about 5 minutes. Drain excess fat if necessary. Add chili powder, cumin, stewed tomatoes and chili without beans. Cook 5 minutes, stirring to mix well. Add kidney beans and cook 5 minutes, or until heated through, stirring constantly to prevent sticking. Top with shredded cheese, diced onions, sour cream or hot sauce if desired. Makes about 1 gallon. NOTES : From: Resturant Recipes. I've also made this in a crockpot. Posted to recipelu-digest by Aquasea221@aol.com on Feb 20, 1998
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