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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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I live in the Southwest US and have been told that my chili is more like a soup than chili. I can't handle hot stuff so I prefer this recipe to any other. The basis of this recipe is from my uncle, but I've made a few changes. When using stew meat, the chili needs to simmer for at least 45 minutes - if not longer. 2 pounds of ground beef can be used instead if you're short on time. Pinto beans can be substituted for kidney beans. I started using a combination of light and dark kidney beans because an ex boyfriend preferred the light and I like the dark. It was a nice compromise! Actually, it was his suggestion to put in the stew meat too. :) Ingredients:
4 tablespoons vegetable oil |
1 clove minced garlic |
1 lb lean ground beef |
1 lb stew meat (in one inch chunks) |
1 (15 ounce) can red kidney beans |
1 (15 ounce) can dark red kidney beans |
2 -3 stalks chopped celery |
1 cup chopped onion |
2 (8 ounce) cans tomato sauce |
2 (8 ounce) cans water |
2 (10 ounce) cans tomato soup |
2 teaspoons salt |
2 teaspoons chili powder |
Directions:
1. Cook garlic and meat in hot oil.
2. Add onion, celery, salt, tomato sauce, tomato soup, water, chili powder and stir.
3. Simmer over low heat for about 45 minutes.
4. Add beans in the last 15 minutes of cooking.
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