Recipe by morningglory
This batch makes enough for two meals in my family. I use this to make my chili-chicken enchiladas.
Top Review by John Sauerbeck
I can't really give this any stars, because I used it as a basis for the chili I cooked. Instead of 4 15oz cans of tomato sauce, I used 1 15oz can and a 4oz can of tomato paste. I added 1 TBS of sugar to cut down on the acid flavor. I cooked kidney beans instead of of using canned beans. I substituted tomato juice for the water. I know it looks like I changed the whole recipe, but I really didn't. All the spices were there and I only substituted tomoto style products. This came out exactly the way I thought it would. If you must change something at least follow the intent of the recipe, because this came out as one of my better chili's. I want to use the leftovers for the chili-chicken enchalades?
- 1 1⁄2-2 lbs ground beef
- 5 -6 stalks celery, diced
- 2 onions, diced
- 1 tablespoon chili powder
- 1 dash red pepper flakes
- 1 teaspoon thyme
- 1 teaspoon lemon pepper
- 1 tablespoon salt
- 1⁄2 teaspoon pepper
- 4 (15 ounce) cans tomato sauce
- 1 (15 ounce) can diced tomatoes (I use tomatoes with garlic and seasonings mixed in, but it's not necessary)
- 5 1⁄4 cups water
- 2 (15 ounce) cans chili beans
Directions See How It's Made
- Brown ground beef. Do not drain.
- After beef is browned add onions and celery. Cook until tender-crisp.
- If lots of fluid remains, drain off.
- Add tomato sauce, diced tomatoes, water and seasoning. Stir well.
- Bring to a boil, then reduce to a simmer.
- Let cook for 1 1/2 hours.
- Check seasonings and adjust if necessary.
- Add chili beans and cook another 15 minutes.