Tom's famous chili
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| 1 | each | Bell Pepper, diced |
| 1 | tablespoon | Chopped garlic |
| ½ | cup | Chili Powder, (or to taste) |
| 2 | cans | (16 oz ea) Bushs Chili Beans |
| 6 | ounces | Tomato juice |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Black pepper |
| 1 | each | Lg Yellow Onion, diced |
| 4 | eaches | Celery stalks, chopped |
| 2 | pounds | Ground Chili Meat |
| 1 | can | (28 oz) whole tomatoes,crush |
| 2 | cans | (15 oz ea) dark red kidney |
| 1 | quart | Water |
| 1 | teaspoon | White Pepper |
| 1 | teaspoon | Onion Powder |
Directions
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