Another comfort food recipe from my good friend Melanie. There is nothing like a bowl of this chili on a cold and gusty day – which is why I made it today. I typically make a huge batch as it freezes well. Serve it up nice and hot with some shredded cheese on top and saltines on the side. Enjoy.
Ingredients:
3 lb. ground beef
1 lg. can tomato juice
1 10-oz. can tomato soup
4 celery stalks (with leaves), chopped
2 lg. onions, diced
1 lg. can red kidney beans, rinsed and drained
1 lg. can crushed tomatoes
salt and pepper to taste
paprika and chili powder to taste
Brown the ground beef along with the onions – then drain before returning to the pot. Add celery and tomatoes and continue to cook. Add beans, tomato juice, soup and the spices and bring to a boil. Then reduce to a simmer and let cook for about one or two hours.
Then cover the pot and continue to simmer for another few hours, stirring occasionally. Remove the lid and simmer uncovered until it is as thick as you prefer. Serve it up nice and hot.