Celery Chili(Serve With Rice And Corn Bread)

• 1/4 c. vegetable oil
• 2 green peppers, coarsely chopped
• 1 to 2 hot peppers (your choice), chopped
• 2 large onions, finely chopped
• 2 to 4 cloves garlic, diced
• 1 head celery, sliced 1/2-inch
• 1/2 to 1 c. chili powder
• 1/8 c. flour
• 1 large can crushed tomatoes
• 1/4 c. ground cumin
• 1/8 c. brown sugar
• 1/8 c. oregano
• 1/8 c. cider vinegar
• 1 (No. 5) can kidney beans, drained and rinsed (about 3 lb.)

1. Heat oil.
2. Add onions, peppers and garlic; saute until tender. Stir in celery and chili powder; saute for 5 minutes.
3. Stir in flour; mix.
4. Add tomatoes, cumin, sugar, oregano, vinegar and beans.
5. Cook at least 30 minutes over low heat.
6. Stir occasionally to prevent sticking.
7. Makes about 1 gallon.
8. Can be frozen.

vegetable oil, green peppers, hot peppers, onions, garlic, celery, chili powder, flour, tomatoes, ground cumin, brown sugar, oregano, cider vinegar, no

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1077899 (may not work)