From the kitchen of AnnMarie Barkwell
In a good size pot brown:
3 lb ground chuck
Drain fat.
Add:
5 or 6 onions, chopped
1/4 green pepper, diced
3 stems celery, chopped
salt & pepper to taste
3 Tbsp chilli powder
1/4 tsp cayenne pepper
2 cans tomatoes (28 oz each)- mash or break into small pieces
1 can tomato sauce (16 oz)
Stir.
Cook on low 1 hour, 40 minutes.
Add:
2 cans kidney beans OR red beans
Cook 20 minutes more.
NOTES
- I like it with canned corn. Serve with garlic bread. -Stephanie
- I’ve made it with a combination of ground venison and pork. Very good! – Steve
- Sometimes I add 1/2 c hot salsa. I like the heat & it helps my sinuses. – Ann Marie
- This is a big batch recipe. It freezes well if you want to save some for later.
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