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Monday, October 18, 2010

Philly Willy's Chili

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!


jenn said...

I am going to have to steal this recipe from you. Sounds like something my family would love!

B Boys Mom said...

Jenn no stealing you can have it :)

siteseer said...

Thanks for sharing the recipe and I love your new profile pic. BTW this is the BEST chili ever !!!!

Ann said...

yummm chili. I just made white chili the other day.