Chili

By cacelias

This is delicious and can be made with or without the meat. I usually make a pot of both! Serve with shredded cheddar cheese, sour cream and crackers. Great on a cold winter night, or for a Sunday football game!

Recipe from Susan Eaton, Loveland, OH (Wendy's Chili)

Ingredients

• 1 pound ground beef, cook and drained
• 1 can tomoato sauce
• 1 can lt. red kidney beans, with liquid
• 1 can pinto beans, with liquid
• 1 can Brook's Mild Chili Beans
• 1 cup of onion, diced
• 1/4 cup of celery, diced
• 1 large can chopped tomatoes
• 1 teaspoon cumin powder
• 1 tablespoon chili powder
• 1 teaspoon salt
• pepper to taste
• add water for desired consistency

Details

Servings 4

Preparation

Step 1

Brown meat and drain off fat. Crumble meat into pea sized pieces using a fork.

In a large pot, combine meat plus all the remaining ingredients and bring to a simmer over low heat. Cook, stirring every 15 minutes or so for 30 minutes or up to 3 hours.

Add water for desired consistency.

For spicier chili, add more pepper, cayenne pepper, or sliced jalapeno peppers.