CHILLY WEATHER CHILI RECIPE

HOT, HOME-MADE AND TOOTHY -
TURN THE WINTER CHILL INTO CHILI WITH OUR QUICK'N'EASY CHILI RECIPE!
This steaming, hearty, soul-satisfying pot of chili is easy to assemble. The ingredients are simple and the prep time is quick so your hungry dinner mates will not be kept waiting out in the cold.

Ingredients:

1 Large Can - Dark Red Chili Beans (40 oz.)
1 Large Can - Light Red Chili Beans (40 oz.)
1 Can - Whole Peeled Tomatoes (28 oz.) Crush the toms with your hands or potato masher if you like.
1 Can - Tomato Puree (28 oz.)
1 - Large Green Sweet Bell Pepper (Coarsely Chopped) about 1 1/2 cups
1 - Large Yellow Onion (Coarsely Chopped) about 1 1/2 cups
3-4 - Celery Stalks, Optional (Coarsely Chopped) about 1 1/2 cups
6 - Fresh Garlic Cloves, Minced
2 lbs. - Ground Beef Chuck, Browned
1 env. - McCormick's Classic Chili Seasoning Mix (1.25 oz.)*
2 tbsp. - Olive Oil or Butter
Salt and Pepper

*If you can't find McCormick's, substitute with these seasonings,
but, go easy on them if you prefer a less than spicy/hot chili:

1 tbsp. - Salt
1/2 tbsp. - Black Pepper
1 tsp. - Garlic Powder
1 tsp. - Chili Powder
1 tsp. - Cayenne Powder
1 tsp. - Paprika

Preparation:

In a large skillet, brown the ground beef chuck in olive oil or butter until fine and tender. A sprinkling of salt and black pepper wouldn't hurt the meat. Drain grease, set aside.

In a large (6 qt.+) stock pot, add all other ingredients. Do not drain the beans, please.

(Some chef's sauté the vegetables first to soften them. No need as they will be cooked though, yet slightly crunchy - your preference.)

Bring the pot to a boil, stirring regularly, then lower heat to a very low simmer.

Add the browned meat.

Cover and simmer, stirring regularly for one hour or until soup is thick and vegetables are to your liking. Done! Yum!

Makes about 5 quarts - (20 - 8 oz. cup servings or 10 - 16 oz. bowl servings).