Clas­sic Chili

Mom’s chili was the best! I could eat it with my eyes closed and know it was her recipe.

Country Woman - - LET’S EAT - —MAR­JORIE CAREY ALAMOSA, CO

PREP: 10 MIN. • COOK: 1 HOUR 50 MIN. MAKES: 12 SERV­INGS (3 QT.)

1 medium green pep­per, chopped 2 medium onions, chopped ¹₂ cup chopped cel­ery

1 Tbsp. veg­etable oil 2 lbs. ground beef 2 cans (28 oz. each) diced to­ma­toes, undrained

1 can (8 oz.) tomato sauce

1 cup wa­ter

2 Tbsp. Worces­ter­shire sauce

1 to 2 Tbsp. chili pow­der

1 tsp. gar­lic pow­der

1 tsp. dried oregano

1 tsp. salt

¹₂ tsp. pep­per

2 cans (16 oz. each) kid­ney beans, rinsed and drained Tor­tilla chips, op­tional

In a Dutch oven or large soup ket­tle, saute green pep­per, onions and cel­ery in oil un­til ten­der, about 5 min­utes. Add ground beef and cook un­til browned; drain. Stir in the to­ma­toes, tomato sauce, wa­ter, Worces­ter­shire sauce and sea­son­ings. Bring to a boil; re­duce heat. Cover and sim­mer 1½ hours, stir­ring oc­ca­sion­ally. Add kid­ney beans. Sim­mer, un­cov­ered, about 10 min­utes longer. If de­sired, serve with tor­tilla chips.

1 CUP 259 cal., 10g fat (4g sat. fat), 47mg chol., 708mg sod., 23g carb. (7g su­gars, 7g fiber), 20g pro.

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