Chili - Kathren Griffioen

• 1 lb hamburger
• 1 large chopped onion (abt 1 c)
• 2 cloves crushed garlic
• 1 can (16 oz) whole tomatoes
• 2 medium stalks sliced celery
• 2-3 T chili powder
• 2 t salt
• 1 t sugar
• 1 t Worcestershire sauce
• 1/2 t red pepper sauce
• 1 can (15 oz) kidney or pinto beans, drained

1. Cook and stir hamburger, onion and garlic in 3 qt saucepan until hamburger is light brown & drain. Stir in tomatoes (with liquid), celery, chili powser,salt, sugar, Worcestershire sauce and pepper sauce. Heat to boiling. Reduce heat & cover and simmer 1 hour.
2. Stir in beans. Heat to boiling. Reduce heat. Simmer uncovered until hot, about 15 min. (For thicker chili, continue simmering, stirring occasionally until desired consistency).
3. 5 one cup servings
4. Do ahead tip: After simmering 1 hour, hamburger mixture can be covered and frozen no longer than 4 months. To serve, drain beans, reserving lizuid. Place reserved bean lizuid and frozen namburger mix in saucepan. Cover and cook over med-high heat, turning occasionally, 25 min. Uncover and cook 15 min. Stir in beans. Cook uncovered 5 min longer. Stir in additional chili powder if desired.

hamburger, onion, garlic, tomatoes, celery, t, salt, sugar, worcestershire sauce, red pepper, kidney

Taken from www.epicurious.com/recipes/member/views/chili-kathren-griffioen-50064585 (may not work)