 | | Directions | | Brown ground beef in a large skillet with onion and celery, a dash of salt and pepper, and about 1/2 a tablespoon of chili powder. While the beef is browning, add tomatoes (but NOT tomato juice) and chili beans to the pot. Use diced tomatoes for smaller chunks and stewed for large chunks, or chop up the stewed if you like smaller chunks but prefer the taste of stewed. When the beef is finished browning, drain off grease and add to the pot. Now add tomato juice. For chunkier chili, add less, and vice versa. Now add the remaining chili powder and another dash of salt and pepper, but DO NOT add brown sugar until after the chili is finished simmering. Simmer on medium low for 45 minutes. When done simmering, add the brown sugar and stir well. Serve with milk and crackers, or top with sour cream and cheese. Enjoy. Note: For spicier chili, omit brown sugar. Chili can also be simmered in a slow cooker for parties. |
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Prep Time: 30 minutes
Cook Time: 45 minutes
Container: 8 quart pot
Servings: 10
Serving Size: 2 cups
|  | | Ingredients | | - | | 2 pounds lean ground beef |
| - | | 2 stalks celery, diced |
| - | | 1 onion, medium, diced |
| - | | 3 cans (14 oz each) Del Monte Stewed or Diced Tomatoes, Original or Italian Recipe |
| - | | 2 cans (14 oz each) Joan of Arc Mild Chili Beans |
| - | | 3 cups tomato juice |
| - | | 3 tablespoons brown sugar |
| - | | 2 tablespoons chili powder |
| - | | 2 dashes salt and pepper |
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