Ingredients
1 lb hamburger
1 large chopped onion (abt 1 c)
2 cloves crushed garlic
1 can (16 oz) whole tomatoes
2 medium stalks sliced celery
2-3 T chili powder
2 t salt
1 t sugar
1 t Worcestershire sauce
1/2 t red pepper sauce
1 can (15 oz) kidney or pinto beans, drained
Preparation
Cook and stir hamburger, onion and garlic in 3 qt saucepan until hamburger is light brown & drain. Stir in tomatoes (with liquid), celery, chili powser,salt, sugar, Worcestershire sauce and pepper sauce. Heat to boiling. Reduce heat & cover and simmer 1 hour.
Stir in beans. Heat to boiling. Reduce heat. Simmer uncovered until hot, about 15 min. (For thicker chili, continue simmering, stirring occasionally until desired consistency).
5 one cup servings
Do ahead tip: After simmering 1 hour, hamburger mixture can be covered and frozen no longer than 4 months. To serve, drain beans, reserving lizuid. Place reserved bean lizuid and frozen namburger mix in saucepan. Cover and cook over med-high heat, turning occasionally, 25 min. Uncover and cook 15 min. Stir in beans. Cook uncovered 5 min longer. Stir in additional chili powder if desired.
