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Bryon Bensen's Chili
Cook: 2 hrs
Ingredients
- 2 pounds lean ground beef
- 1 large onion, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 1 30 ounce can chili beans
- 1 29 ounce can tomato sauce
- 1 28 ounce can stewed tomatoes, cut up
- 2 tablespoons chili powder
- 1 tablespoon bottled hot pepper sauce
- Hot cooked macaroni
- Dairy sour cream and shredded cheddar cheese (optional)
- Bottled hot pepper sauce (optional)
- Sliced green onions (optional)
Directions
1. In a 6- to 8-quart Dutch oven, cook meat, onion, celery, and garlic, stirring until meat is brown and onion is tender; drain. Stir in undrained chili beans, tomato sauce, undrained tomatoes, chili powder, and the 1 tablespoon bottled hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, for 2 hours.
2. Serve chili over hot cooked macaroni. If you like, top with sour cream, cheddar cheese, and green onions, and pass additional hot pepper sauce. Makes 10 servings.
