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Chili For Four

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Ingredients
  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
  Cumin 1⁄8 Teaspoon
  Cloves 2
  Bay leaf 1
  Salt To Taste
  Canned red kidney beans/Drained canned dried pinto beans 1 Pound, drained (Dried)
Directions

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.
Divide evenly.

Recipe Summary

Method: 
Freezed
Ingredient: 
Chili
Servings: 
4

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