Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Chili
Saute in large skillet and then drain well:
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1 pound ground meat (I use 1 1/2 pounds) |
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1 large onion, chopped |
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1 bell pepper, chopped |
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1 cup chopped celery |
Add above mixture in 6 quart pan along with:
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1 (8 ounce) can tomato sauce |
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1 (6 ounce) can tomato paste |
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1 large can kidney or chili beans, undrained |
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1 teaspoon sugar |
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1 tablespoon chili powder |
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1 teaspoon black pepper |
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Salt to taste |
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2 cups of water, or more |
Simmer gently at least one hour but more if you have time. The longer it cooks the better it is.
I serve it topped with grated cheddar cheese.
NOTE: I got this recipe years ago from a friend in Eustis. It is Michael's favorite chili recipe (as well as my children's) so I don't fix any other one. The recipe calls for one pound of meat, but we like more. It also calls for two onions and a half of green pepper, but I just use one large onion and one whole pepper. And I try and cook it at least two hours. It is very spicy, so if you don't like things too spicy, cut back on the chili powder and black pepper.