Chili For Four
|Ground beef||1 Pound|
|Water||2 1⁄2 Cup (40 tbs)|
|Green peppers||2 Medium, seeded and diced|
|Onion||4 Ounce, chopped|
|Diced celery||1⁄2 Cup (8 tbs)|
|Canned jalapeno pepper||1 , diced (Hot)|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Canned tomatoes with liquid||3 Medium, chopped|
|No sugar added tomato sauce||1 Cup (16 tbs)|
|Chili powder||1 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Cayenne pepper/Few drops hot sauce / to taste||1⁄2 Teaspoon|
|Canned red kidney beans/Drained canned dried pinto beans||1 Pound, drained (Dried)|
In saucepan combine beef and water; simmer about 15 minutes or until beef loses its red color.
Strain and refrigerate liquid and beef in separate containers.
Chill liquid until fat congeals on top; remove fat and discard.
Set aside 3/4 cup liquid.
Freeze remaining liquid for later use.
In saucepan combine the next 5 ingredients.
Cook 5 minutes.
Add tomatoes, tomato sauce, seasonings, beans, reserved 3/4 cup liquid, and beef.
Simmer 30 minutes.