Cindy's Homemade Chili

Cindy’s Homemade Chili

1 – 1 ½ pound of lean ground beef

1 or 2 cloves of garlic, minced

Celery, diced

Onion, diced

2 tbsp Chilli Powder, heaping

Pepper

2 – 796 ml (28 oz) canned diced tomatoes, undrained

2 – 540 ml (19 oz) cans of Mixed Beans (or your preference of beans mixed & matched), 

drained

2 – 398 ml (13 oz) cans of Beans and Tomato Sauce, undrained

2 - 284 ml (10 oz) cans of Tomato Soup

2 - 284 ml (10 oz) cans of Mushroom Pieces & Stems, drained

1 – 156 ml (5.5 oz) can of Tomato Paste

In large Dutch oven pot, cook ground beef until pink is gone; drain well. Add minced garlic, celery, onion, Chili Powder and pepper; Add remaining ingredients. Cook over low heat, stirring occasionally until celery is a la dente.

NOTE: Careful with the heat, as not to have the chili stick and burn to the bottom. Chili freezes well to be used at a later date — at Cindy's Kitchen "Just North of Wiarton & South of the Checkerboard".