S' StoryThis is a nod to my mom. She has been making this chili since I was a little girl. It's a pretty simple, fairly quick & tasty recipe.
My favorite variation is to add cooked, cut spaghetti at the end (spaghetti noodles that come already pre-cut to the size of macaroni).
chopped green bell pepper
celery stalks, chopped
ground black pepper
(29 oz) tomato puree
(6 oz) tomato paste
(15 oz each) dark kidney beans
(40 oz) hot chili beans
ready cut spaghetti, cooked (optional)
1In a large Dutch oven or stock pot (5 or 6 qt size), add the water to about 1/4 full (you may need a little more than 2 cups). Add the salt, pepper and chili powder. Add the onion, green bell pepper and celery. Start cooking over MEDIUM heat and bring to a boil.
2Once it comes to a boil, add the tomato paste & tomato puree; continue to cook at MEDIUM-LOW heat until it starts to boil again (approx. 45 min - 1 hour). Turn the heat down to LOW.
*At this time, taste to make sure you have enough salt & chili powder. Add more if needed.
3In a separate skillet, cook the ground beef; drain. Add the chopped ground beef to the tomato mixture and continue to cook over LOW heat for 1/2 hour.
4Drain & rinse the kidney beans; add to the pot. Add the chili beans; stir, and cook for an additional 15 minutes. If needed, you can add additional water at this time. Also, if adding the cut spaghetti, put it in now; stir. Enjoy!