Best Ever Chili

It is another rainy day so I guess after Shaloms phone call I will either make Chili or Chicken and dumplings for supper today. I decided to post what I think is the best chili I have ever mades recipe for you and your families enjoyment.

Patti’s Best Ever Chili:

2 lbs. Ground Beef

1 medium Onion

1 (29 oz.) can Tomato Sauce

2 Green Chilies, diced (or 4 oz. can Green Chilies)

3 Bell Peppers ( I use red or green remove seeds and webbing)

1 stalk Celery, diced

3 medium Tomatoes, chopped (or 28 oz. can Diced Tomatoes)

1 large can Kidney Beans (with juices)

1 (16 oz.) can Pinto Beams (with juices)

1 1/2 tsp. Black pepper

2 tsp. Cumin

2 tsp. Salt

3 Tbsp. Chili Powder

In a large pot, brown the meat on high heat and drain off the meat juices.
Add all remaining ingredients to the pot. If it’s too thick you can add a bit of water to thin it up.
Simmer over low heat, stirring every 30 minutes for 3 to 4 hours.
Serve it with shredded cheese, or cornbread or a French bread. You can also freeze the leftovers, they’ll be good for months.