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Mom's Chili - No Tomatoes

Kraft Memeber Recipe
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Makes: 8 servings (give or take) Total Time: 2 hr
Category: Soups/Chilis Sub Category: Chilis

what you need
  • 2 - 2 1/2 lb. ground beef
  • 1 large onion, chopped
  • 1 large bell pepper, chopped
  • 2 stalks celery, chopped
  • 4 cans cream style red beans*
  • 3 cans chili beans
  • 1 Tbsp. minced garlic
  • 2 Tbsp. chili powder
  • 2 tsp. coarse salt
  • 1 tsp. cayenne powder
  • 1 Tbsp. parsley, fresh or dried
make it
Brown ground beef in large stockpot with thick bottom. While beef is browning, chop veggies. Drain ground beef.

Place veggies in pot to brown, also use to deglaze the beef drippings from bottom of the pot.

Once veggies are cooked down, add red beans. Then add chili beans, don't rinse or drain. Add ground beef and seasonings. Bring to a slow boil, then reduce heat to a low - med, slow cooking for about an hour or hour and a half, watching to make sure it doesn't stick. If it starts to stick, lower your fire. :) Enjoy!!
Notes
*If you can't get cream style red beans, cook red beans prior to making chili, cooking slowly to produce more of a creamy gravy.

We like to eat with a dollop of sour cream and some Fritos!!
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