Chili

• 2 lb. lean ground beef
• 1 onion, chopped
• 1 clove garlic, minced
• 1 green pepper, chopped
• 1 1/2 c. chopped celery and leaves
• 1 large can tomatoes
• 1 large can tomato sauce
• 2 Tbsp. chili powder
• 1 Tbsp. sugar
• 2 tsp. ajinomoto
• 1 1/2 tsp. salt
• 1 bay leaf
• 1/2 tsp. dried leaf oregano
• 1/2 tsp. dried leaf basil
• 1/2 tsp. hot sauce
• 2 (1 lb. each) cans red kidney beans

1. Break up beef in Dutch oven or kettle; add onion, garlic, green pepper and celery.
2. Cook, stirring frequently, until beef is brown and vegetables are tender.
3. Add tomatoes, tomato sauce, chili powder, sugar, ajinomoto, salt, bay leaf, oregano, basil and hot sauce.
4. Cook over moderate heat for 30 minutes.
5. Add kidney beans; cook 15 minutes longer.
6. Yield:
7. 8 servings.

lean ground beef, onion, clove garlic, green pepper, celery, tomatoes, tomato sauce, chili powder, sugar, ajinomoto, salt, bay leaf, dried leaf oregano, dried leaf basil, hot sauce, red kidney

Taken from www.cookbooks.com/Recipe-Details.aspx?id=408035 (may not work)