Yield: 1 Servings
|½ pounds||Ground beef|
|¾ cup||Finely diced onion|
|¾ cup||Finely diced celery|
|5½ tablespoon||Chili powder; or to taste|
|½ tablespoon||Ground cumin; or to taste|
|2 cans||Stewed tomatoes; (141/2 ounces each)|
|3 cans||Chili without beans; (15 ounces each)|
|2 cans||Red kidney beans; (151/2 ounces each)|
|\N \N||Shredded cheese; diced onions, sour|
|\N \N||Cream or hot sauce for garnish; (optional)|
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@... on Feb 20, 1998