Title: Jinney's Chili
Categories: Easy
Yield: 4 Servings
2 tb Oil
1 md Onion, chopped
1 c Celery, chopped
1 md Green bell pepper, chopped
1 cl Garlic, chopped
1 lb Lean ground beef
1 cn Campbell's tomato soup
- (undiluted)
16 oz Can diced tomatoes
- (do not drain)
16 oz Can dark red kidney beans
- (drained)
1 tb Paprika
1 tb McCormick chili powder
- (Taste for spice level -
- Add up to 1 tb more
- OR TO TASTE)
1/2 ts Salt (to taste)
- (maybe more)
1 ds Pepper (dash) to taste
MMMMM--------------------------OPTIONAL-------------------------------
Small can of V8 OR Water
tb = Tablespoon
t = teaspoon
cn = can
c = one cup (8 oz measuring cup)
ds = dash - one shake
Chopped - medium size pieces (ask Jinney)
Chop vegetables - set aside. Open canned ingredients (Not the V8)
drain the kidney beans.
Heat oil in pan. Cook chopped onion, chopped celery, chopped green
bell pepper, chopped garlic in oil over MEDIUM heat until they are
soft but NOT browned. Leave in pan.
Add ground beef, break into pieces and cook over MEDIUM heat just
until pink color disappears. Add small amount of salt and pepper (you
can always add more at end if needed)
Add soup, tomatoes, drained kidney beans, paprika and chili powder.
(Start with 1 Tablespoon of Chili Powder - you can always add more
later) Have Jinney do a taste test before adding any more spices.
Cover the pot and simmer on LOW for at least 1/2 hour. Watch
carefully so Chili does not burn.
If too thick, add the optional little can of V-8 or little water to
thin chili down. Check with Jinney.
Variation of recipe from Willa
Using diced tomatoes instead of whole tomatoes chopped and using
juice. Optional V-8 - choice between water and V-8.
