Peterson's Chili - Peterson's Chili

• 1/2 cup (125 ml) onions, chopped
• 1 clove garlic, minced
• 2 tbsp (30 ml) oil
• 1 lb (.5 kg). ground beef chuck
• 2 1 lbs (.5 kg). cans kidney beans, drained
• 2 1 lbs (.5 kg). cans whole tomatoes
• 1 cup (225 ml) celery, chopped
• 1 cup (225 ml) green pepper, chopped
• 2-1/2 tsp (12.5 ml) chili powder
• 1/2 tsp (2 ml) oregano
• salt
• pepper
• dash of Tabasco

1. Saute onions and minced garlic in hot oil until soft but not brown.
2. Add meat and cook until crumbly(drain some fat).
3. Reduce heat to simmer.
4. Add beans and tomatoes, Tabasco, seasonings, half a cup each of celery and green pepper.
5. Simmer uncovered for 1 hour.
6. Add remaining celery and green pepper and simmer for another ten minutes.

onions, clove garlic, oil, ground beef chuck, kidney beans, tomatoes, celery, green pepper, chili powder, oregano, salt, pepper

Taken from online-cookbook.com/goto/cook/rpage/001B5B (may not work)