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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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I have tried many chili recipes, trying to find one that suits our family's taste. This is it! I found this in my 1970 Southern Living cookbook. My family doesn't like spicey chili, so I only add 2 teaspoons of chili powder. I have noted my other changes in the ingredients. I leave out the shortening to cut the fat and we aren't big on a lot of celery in our food, so I cut it down to one stalk. This is the only chili that I make now. Prep time is approximate. Servings are generous, so you may be able to serve more than six with this recipe. I freeze leftovers. Ingredients:
1 lb lean ground beef |
salt and pepper |
1 onion, chopped |
3 tablespoons chili powder, divided |
1 tablespoon shortening (i leave this out) |
2 cups tomato juice |
2 stalks celery, diced (i use one stalk) |
1 green pepper, diced |
1 can tomato (i use crushed) |
1 can kidney bean (i use 2 cans) |
Directions:
1. Season ground beef with salt and pepper to taste.
2. Brown beef and onion, mixed with 1 tablespoon chili powder, in the shortening.
3. Add tomato juice, celery, green pepper, and remaining 2 tablespoons chili powder.
4. Simmer slowly for 45 minutes, or until vegetables are tender.
5. (If mixture cooks down, add more tomato juice or water).
6. Add tomatoes and simmer 15 minutes longer; then add kidney beans and simmer a few minutes more or until beans are tender.
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