Chili

Name: Chili
Ingredients: 3 Tbsp. shortening; 2 lb. ground beef; 1 1/2 tsp. salt; 1/4 tsp. pepper; 1 1/2 c. chopped onion; 1/2 c. chopped green pepper; 3 c. chopped celery; 1 (10 1/2 oz.) can tomato puree; 2 1/2 c. (No. 2) can tomato juice; 2 1/2 c. (No. 2) can kidney beans; 2 Tbsp. sugar; 1 tsp. chili powder; additional salt and pepper; 2 Tbsp. water; 1 tsp. cornstarch

15 ingredients

14 steps

Ingredients

3 Tbsp. shortening
2 lb. ground beef
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. chopped onion
1/2 c. chopped green pepper
3 c. chopped celery
1 (10 1/2 oz.) can tomato puree
2 1/2 c. (No. 2) can tomato juice
2 1/2 c. (No. 2) can kidney beans
2 Tbsp. sugar
1 tsp. chili powder
additional salt and pepper
2 Tbsp. water
1 tsp. cornstarch

Directions

1

Melt shortening in heavy skillet or Dutch oven.
2

Add ground beef, salt and pepper.
3

Cook over medium heat, stirring frequently, until meat is beginning to brown.
4

Add onion, green pepper and celery.
5

Continue cooking until onions are translucent, about 5 minutes more.
6

Stir in tomato puree and juice.
7

Cover and simmer gently for about 20 minutes.
8

About 15 minutes before time to serve, stir in kidney beans, sugar, chili powder and additional salt and pepper to taste.
9

Heat piping hot.
10

Blend 2 tablespoons water into cornstarch.
11

Gradually stir into chili and cook, stirring constantly, until thickened.
12

Serve very hot with crisp crackers or over boiled rice.
13

Garnish with green pepper rings if desired.
14

Serves 6 to 8.