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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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This batch makes enough for two meals in my family. I use this to make my chili-chicken enchiladas. Ingredients:
1 1/2-2 lbs ground beef |
5 -6 stalks celery, diced |
2 onions, diced |
1 tablespoon chili powder |
1 dash red pepper flakes |
1 teaspoon thyme |
1 teaspoon lemon pepper |
1 tablespoon salt |
1/2 teaspoon pepper |
4 (15 ounce) cans tomato sauce |
1 (15 ounce) can diced tomatoes (i use tomatoes with garlic and seasonings mixed in, but it's not necessary) |
5 1/4 cups water |
2 (15 ounce) cans chili beans |
Directions:
1. Brown ground beef. Do not drain.
2. After beef is browned add onions and celery. Cook until tender-crisp.
3. If lots of fluid remains, drain off.
4. Add tomato sauce, diced tomatoes, water and seasoning. Stir well.
5. Bring to a boil, then reduce to a simmer.
6. Let cook for 1 1/2 hours.
7. Check seasonings and adjust if necessary.
8. Add chili beans and cook another 15 minutes.
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