Chili Con Carne

• 3/4 to 1 lb. ground beef
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 green pepper, chopped
• 1/2 c. parsley, chopped
• 1 small can tomato paste
• 1 (16 oz.) can stewed tomatoes
• 1/2 c. water or broth
• a few grains cayenne pepper (if desired)
• 1 (15 oz.) can dark red kidney beans
• 2 tsp. chili powder
• 1 can Campbell's tomato soup or equivalent in fresh, peeled tomatoes
• salt and black pepper to taste

1. Brown meat in lightly oiled skillet.
2. Add chopped vegetables. Stir-fry about 5 minutes.
3. Add tomato paste, soup, tomatoes and liquid.
4. Cook, stirring frequently, in covered skillet or pan 30 to 45 minutes.
5. Add dark red kidney beans last after washing and draining well.
6. Add water, if necessary, for desired consistency. Add cayenne pepper, cautiously, if desired.
7. Reheat just before serving.
8. Serve with cooked rice and saltines.

ground beef, onion, stalks celery, green pepper, parsley, tomato paste, tomatoes, water, cayenne pepper, dark red kidney beans, chili powder, campbells tomato soup, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=370628 (may not work)