Kay’s Best Chili
1 ½ lb. hamburger
1 ½ lb. stew meat, diced
1 med. onion, diced
1 green pepper, diced
7 stalks celery, diced
1 can kidney beans, drained (13-15
oz.? A little larger than a soup can)
1 can chili or pinto beans,
drained (same size can)
46 oz. tomato juice
1 can diced or chopped tomatoes
1 can tomato paste (8 oz.)
1 T chili powder
1 T sugar
½ t cumin
½ t garlic salt
Pre heat oven to 350º.
Brown meat, with a few dashes of salt and pepper, in the bottom
of the Dutch Oven, over med/high heat on top of the stove. As meat
browns, reduce heat to medium, add onion, bell pepper and celery and
sauté until onion is soft.
Add remaining ingredients, stir thoroughly and place in oven. Let
simmer for an hour and taste. Add more salt, pepper, or chili
powder as you think necessary.
Let simmer in the oven for a few hours and let it reduce to the
consistency you like.
Like so many things we think it’s better the next day so
make it up a day or so before you need it.
There are as many chili recipes as there are stars in the sky. Most are
good and depending on each individual’s taste one will be better than
another. The best way is to try a few and then change the recipe
to meet your taste bud’s requirements.
Always try to add a little something to a recipe to individualize it as
To prevent anything burning on the bottom of the pot, I use a Dutch
oven and cook the chili in the oven. (I also make my pasta sauce in a
Dutch oven in the oven and simmer it for a few hours). A slow cooker
can also be used but then a skillet is needed for browning and