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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 pounds ground beef |
1/2 cup chopped onion |
1/2 cup chopped celery |
2 (16-ounce) cans red kidney beans, undrained |
2 (10 3/4-ounce) cans tomato puree |
2 (8-ounce) cans tomato sauce |
3 tablespoons chili powder |
2 teaspoons salt |
1 teaspoon garlic salt |
1 teaspoon sugar |
Directions:
1. Combine ground beef, onion, and celery in a large Dutch oven; cook over medium heat until meat is browned, stirring to crumble meat. Drain off pan drippings. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 2 hours, stirring occasionally.
2. Ladle chili into individual serving bowls, and serve immediately.
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