Chili

When buying a used cookbook, I always like to try recipes that are covered with notes on well-used pages. Those are tested and proven recipes. Such is my chili recipe.

Hubby is the chef in this household. But he won’t make two dishes: chili and beef stew. Those dishes are my specialties, or so he says.

Original recipe came from my old standby, Kitchen-Klatter Cookbook, but my recipe adds quite a few ingredients. Perfecting this recipe has required years of tinkering, so I hope you enjoy it. This is not a fire-alarm chili, but it is very thick.

Chili

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Ingredients:
2 lbs. lean ground beef
1 medium white onion, chopped fine
1 Bell pepper, chopped fine
2 t. salt
1 t. paprika
1 t. chili powder
2 bay leaves
1 t. turmeric
2 cloves garlic
6 stalks celery
1 small can tomato paste
1 qt. canned tomatoes
2 15 oz. cans chili beans (we prefer Kuner’s)
½ C. fresh mushrooms, thinly sliced
1 C. shredded cheese

Method:
Sauté meat, onion and pepper until vegetables are cooked. Add spices while meat finishes browning. When meat is cooked through, add the remaining ingredients. Stir together. Let simmer for 1 hour, stirring occasionally, then refrigerate overnight for best flavor. If necessary, add water while reheating for desired consistency. Serve with cornbread.