Chili 2

By á-43751

Sheila

Ingredients

• 1 c. onions, diced
• 1 c. bell pepper, diced
• 1 celery rib, diced
• 3 garlic cloves, minced
• 3 T. oil
• 4 lbs. ground beef
• 1 1/2 tsp. jalapeno, seeded & diced
• 1 T. cumin
• 1 tsp. garlic salt
• 1 tsp. onion salt
• 1 tsp. Tabasco
• 1 bay leaf
• 2 tsp. salt (optional)
• 1/2 tsp. pepper
• 1 tsp. Mrs. Dash
• 1/2 tsp. red pepper flakes
• 1/2 c. chili powder*
• 2/3 c. dark beer
• 16 oz. stewed tomatoes
• 8 oz. tomato paste
• 1 tsp. Worcestershire sauce
• 2 T. honey
• 1 1/2 c. water or beef broth
• kidney beans (optional)
• cheddar cheese (optional)
• sour cream (optional)

Preparation

Step 1

In large kettle, saute onion, bell pepper, celery & garlic in oil until tender.  Add ground beef & cook until done; drain.  Add remaining ingredients (including beans) & enough water to come to the top of the chili.  Stir until mixed completely.  Simmer on low, uncovered, for at least 3 hours.  Top with cheddar cheese & sour cream if desired.  *Be sure to use good quality chili powder.