Mom’s Great ChiliContributed by Jay and Joy Dougery
On a cookie sheet, break ground beef into small chunks and spread evenly. Sprinkle with the dry seasonings. Set aside while you chop the vegetables.
In a skillet, brown the seasoned ground beef. Drain with a slotted spoon leaving the drippings in the skillet.
Put meat in a large pot. Brown the vegetables in the skillet with the drippings. Drain the vegetables with a slotted spoon (leaving the drippings) and add the vegetables to the large pot. Add tomatoes to ingredients in pot, breaking them up with a spoon. Add sugar and ginger. Stir to blend well.
Cook slowly for 1½ to 2 hours uncovered on top of the stove. Add beans with their liquid to the pot 10 minutes before serving. Serve hot and top with green onions and grated cheese, if desired.
- 2 lbs. lean ground beef
- 2 T each of garlic powder, cumin, MSG (Accent), and chili powder
- 2 large onions, chopped
- 1 large green pepper, chopped
- 1½ c celery, chopped
- 1 large can whole Italian plum tomatoes
- 1 t sugar
- ½ t powdered ginger
- 2 large cans kidney beans