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Tom's Famous Chili

appetizers, chili, tex-mex, beans

1/4 cup vegetable oil
1 bell pepper, diced
1 tablespoon chopped garlic
1/2 cup chili powder, (or to taste)
2 can (16 oz ea) bushs chili beans
6 oz tomato juice
1 teaspoon salt
1 teaspoon black pepper
1 lg yellow onion, diced
4 celery stalks, chopped
2 lb ground chili meat
1 can (28 oz) whole tomatoes,crush
2 can (15 oz ea) dark red kidney
1 quart water
1 teaspoon white pepper
1 teaspoon onion powder

Heat oil in 8 quart stew pot. Add onion, bell pepper, celery and garlic. Saute 2 to 3 minutes. Add chili meat. Cook over medium heat, stirring often, until meat no longer is pink, about 10 minutes. Drain off excess fat. Add chili powder; stir to mix. Add remaining ingredients. Simmer uncovered about 2 hours, stirring several times while cooking. Best if prepared the day before serving. - Freeze leftover chili. From: Pat Stockett Date: Tue, 10-0

Yield: 1 servings

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