Nana’S Chili

• 1 whole Green Pepper
• 3 stalks Celery
• 1 whole Sweet Onion
• 3 cloves Garlic
• 2 Tablespoons Butter
• 1 teaspoon (heaping) Paprika
• 1 teaspoon (heaping) Chili Powder
• 4 cups Beef Broth
• 32 ounces, fluid Tomato Sauce (approximately 4 Small Cans)
• 2 dashes Louisiana Hot Sauce
• 1-1/2 pound Ground Beef (fat Drained And Rinsed)
• 1 can (15 Oz. Can) Light Kidney Beans, Rinsed
• 1 can (15 Oz. Can) Dark Kidney Beans, Rinsed

1. 1. Chop pepper, celery, and onion.
2. 2. Add chopped veggies, along with garlic, butter, and spices to a large soup pot, and saute until onions are soft (peppers and celery might still be a bit crunchy), and spices are infused into the mixture.
3. 3. Add beef broth, tomato sauce, and hot sauce, and allow to simmer.
4. 4. In a separate pan, cook the beef. Drain and rinse. Add to the soup pot.
5. 5. Drain beans, and also add to the soup pot.
6. 6. Allow chili to simmer for at least 30 minutes before serving, to blend flavors.
7. 7. Serve with shredded cheese, oyster crackers, sour cream, etc.!

green pepper, stalks celery, sweet onion, garlic, butter, paprika, beef broth, tomato sauce, dashes, ground beef, kidney beans, kidney beans

Taken from tastykitchen.com/recipes/soups/nanae28099s-chili/ (may not work)