MY FAVORITE CHILI|
3 lb. lean hamburger
1 medium onion, diced
2 stalks celery, diced
3 cans chili beans
2 cans stewed tomatoes
1 can Hunt's Italian tomato
1 can small tomato sauce
1 can peas
1 1/2 cans water
1/4 c. chili powder
1/2 tsp. red pepper
In an 8 quart pan, brown hamburger with onion and
celery. After it is browned, add chili beans, tomatoes (mashed
up and put through blender) and the two cans of tomato sauce.
Add peas, if desired. (I add about 1 1/2 cans water to the
chili, depending on how thick you like it.) Add about 1/4 cup
chili powder and 1/2 teaspoon red pepper, depending on how hot
you like it. Cover and let it come to a boil and shut off.
For the noodles, I use long spaghetti (broken in about 2
or 3-inch pieces). I take a handful, the size of a dime and
put in a 3 or 4 quart size pan of hot boiling water with about
1 tablespoon of oil added to it. Let it come to a boil and
boil for a few minutes, then shut off and let stand until it
gets lukewarm. Your spaghetti should be just right. You may
add the spaghetti right away or add it to the bowls of chili as
you're eating. If you add the spaghetti to the chili right
away, don't cover the chili tight or the noodles will get
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