| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Chili, Texas, Appetizers, Chilibeef |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 1 |
|
Bell Pepper, diced |
| 1 |
tb |
Chopped garlic |
| 1/2 |
c |
Chili Powder, (or to taste) |
| 2 |
cn |
(16 oz ea) Bushs Chili Beans |
| 6 |
oz |
Tomato juice |
| 1 |
ts |
Salt |
| 1 |
ts |
Black pepper |
| 1 |
|
Lg Yellow Onion, diced |
| 4 |
|
Celery stalks, chopped |
| 2 |
lb |
Ground Chili Meat |
| 1 |
cn |
(28 oz) whole tomatoes,crush |
| 2 |
cn |
(15 oz ea) dark red kidney |
| 1 |
qt |
Water |
| 1 |
ts |
White Pepper |
| 1 |
ts |
Onion Powder |
INSTRUCTIONS
-
Heat oil in 8 quart stew pot. Add onion, bell pepper, celery and garlic.
Saute 2 to 3 minutes. Add chili meat. Cook over medium heat, stirring
often, until meat no longer is pink, about 10 minutes. Drain off excess
fat. Add chili powder; stir to mix. Add remaining ingredients. Simmer
uncovered about 2 hours, stirring several times while cooking. Best if
prepared the day before serving. Freeze leftover chili. From: Pat Stockett
Date: Tue, 10-0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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