Chili

Meaty, hearty chili that is perfect on those cold wintery days by Kathy Johnston.
Serves 6.
Print Recipe

• 1/4 cup White Onion, chopped
• 1 stem Celery, chopped
• 4 lg. White Mushrooms, quartered
• 1 Green Bell Pepper, chopped
• 1 tbsp Olive Oil
• 1 lg. can Diced Tomatoes
• 1 can Nalley's Chili, no beans
• 8 oz. can Tomato Sauce
• 1 can Red Kidney Beans
• 1 tbsp Chili Powder
• 1 1/2 lbs. Ground Beef, lean
• 1 clove Garlic, chopped
• 1 tsp Salt
• 1/4 tsp Black Pepper

1. In a large dutch oven, saute onion, celery and beef in olive oil until meat is brown and veg is tender over medium-high heat.
2. Add garlic, saute 1 minute then add chili powder.
3. Add chili, green bell pepper, tomatoes, beans and tomato sauce, bring to a boil and reduce to a simmer.
4. Cover and simmer for 1 hour.
5. Add mushrooms, simmer uncovered for 15 minutes.
6. Serve with cheddar cheese and sour cream if desired.