Chili Recipe
Ingredients
| Onions | 3 Large, chopped | |
| Celery | 2 Cup (16 tbs), sliced | |
| Green bell pepper | 1/2 Cup (16 tbs), chopped | |
| Tomatoes | 1 16 Ounce | |
| Tomato soup | 1 10 3/4 Ounce, condensed | |
| 2 15-ounce cans kidney beans | ||
| Vegetable | 1 Cup (16 tbs) | |
| Chili powder | 1 Tablespoon | |
| Garlic powder | 1/2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| 2 tablespoons butter or vegetable oil | ||
| Water | 2 Cup (16 tbs) | |
Directions
For crock pot cooking: Combine all ingredients except cheese in a 4-quart crock pot. Cook covered on high for 1 hour. Turn heat to low and cook covered for 6 more hours.
For conventional cooking: Combine all ingredients except cheese in a 4- or 5-quart pot. Bring to a boil. Reduce heat and simmer covered for 1 hour.
Serve with shredded cheese sprinkled on top of chili, if desired.
For conventional cooking: Combine all ingredients except cheese in a 4- or 5-quart pot. Bring to a boil. Reduce heat and simmer covered for 1 hour.
Serve with shredded cheese sprinkled on top of chili, if desired.
Chef
