Quick Chili

By cmschnettler

Ingredients

• 11/2 lbs. ground beef
• 1 medium onion, diced
• 3 Cups sliced celery (4 large ribs)
• 3 Cups sliced mushrooms
• 2 16-oz. cans beans (Jenny uses hot chili beans)
• 1 28-oz. can whole stewed tomatoes, cut in quarters (do not drain), or 2 lbs. whole tomatoes, cored and chopped
• 2 46-oz. cans tomato juice (Jenny uses reduced sodium)
• 11/2 tsp. REGULAR CHILI POWDER, CHILI 3000 or CHILI 9000
• 1/2 tsp. SMOKED SPANISH-STYLE PAPRIKA
• 1/4 tsp. GROUND CHIPOTLE
• 1/4 tsp. CAYENNE PEPPER

Preparation

Step 1

In a large stockpot, brown the ground beef. Drain well. Add the onion and celery and cook over medium heat for about 5 minutes. Add the mushrooms, beans and stewed tomatoes with the juice from the can. Stir gently so you don't mash the beans. Add the tomato juice and SPICES, continuing to stir slowly but thoroughly. Reduce the heat, cover, and simmer for 11/2-2 hours, stirring occasionally.