{"id":3387,"date":"2023-06-17T01:27:16","date_gmt":"2023-06-17T01:27:16","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=3387"},"modified":"2024-08-28T16:33:51","modified_gmt":"2024-08-28T16:33:51","slug":"chili","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/chili\/","title":{"rendered":"Chili"},"content":{"rendered":"\n
\n
\n
\"\"
Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n\n\n

From the kitchen of AnnMarie Barkwell<\/h4>\n\n\n

In a good size pot brown:<\/p>\n

3 lb ground chuck<\/strong><\/em><\/p>\n

Drain fat.<\/p>\n

Add:<\/p>\n

5 or 6 onions, chopped<\/strong><\/em><\/p>\n

1\/4 green pepper, diced<\/strong><\/em><\/p>\n

3 stems celery, chopped<\/strong><\/em><\/p>\n

salt & pepper to taste<\/strong><\/em><\/p>\n

3 Tbsp chilli powder<\/strong><\/em><\/p>\n

1\/4 tsp cayenne pepper<\/strong><\/em><\/p>\n

2 cans tomatoes (28 oz each)- mash or break into small pieces<\/strong><\/em><\/p>\n

1 can tomato sauce (16 oz)<\/strong><\/em><\/p>\n

Stir.<\/p>\n

Cook on low 1 hour, 40 minutes.<\/p>\n

Add:<\/p>\n

2 cans kidney beans OR red beans<\/strong><\/em><\/p>\n

Cook 20 minutes more.<\/p>\n

NOTES<\/p>\n