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".