Monday, October 18, 2010
Philly Willy's Chili
2 lbs. Ground Round or Chuck
1 medium chopped onion
1 cup chopped Celery
½ cup chopped Green Pepper
½ cup chopped Red Pepper
1 (28 oz.) can Stewed Tomatoes, Undrained and cut up and remove the hard ends if any.
1 (6oz.) can Tomato Paste
4 Garlic Cloves, minced
1 Tsp. Salt
2 Tsps. Chili Powder
1 Tsp. Cumin
1 Tsp. Cayenne Pepper
½ Tsp. Pepper
2 (15.5 oz.) cans of Brook’s Mild Chili Beans(undrained)
In large dutch oven, brown meat w/onions; drain. Add all remaining ingredients except beans. Bring to a boil then reduce heat and simmer for about an hour. Now add beans, cover and simmer for about an hour.
You can add some cooked, cut-up Italian Sausage, if you like.
You can also add more heat w/the Cayenne Pepper but be careful.
I Doubled the recipe for my family and it all disappeared.
This is the best for a wonderful cold evening dinner. We love it!