Recipe - Jim's Quick and Easy Chili

Jim's Quick and Easy Chili

INGREDIENTS:

Two pounds lean hamburger
One medium onion
One green pepper
4-6 stocks celery (you may want none or ten or more!!)
One potato (optional)
One small can tomato paste
Two regular cans tomato sauce
One large can or bottle tomato juice
One can pinto beans
One can red beans (or kidney beans are okay)
One package McCormick Chili Mix (if you double the mix the second package can be a store brand)
One teaspoon of sugar (takes the bite out of all the tomato acid)

Note:  There is nothing critical about the ingredients and amounts.  Some like more meat, some less; some like it thick or others more like soup; more or less vegetables; etc.

COOKING DIRECTIONS:

In the bottom of the pot cook the hamburger until it all is brown in it's own grease.  Break up the hamburger into small pieces with a cooking/stirring spoon.

Meantime cook the onions, peppers, and celery which you have cut up before hand.  Melt a small amount of butter in the bottom of another pot.  Start with the peppers and celery and later add the onions.  You may wish to save the diced potato and add it with the beans as they will cook in the simmering soup.

Drain the cooked meat of fat into a disposable container (some wash with hot water).  Add a package of Chili mix, then add the cooked vegetables and let all cook together for a few more minutes.  Stir as needed so it doesn't burn on the bottom.

Divide the meat and veg mix between the two pots and add half the liquids into each pot. Simmer for about an hour (add a large pinch of sugar to each pot and add the potato now if you haven't before).  Most times when I use tomato paste I add an equal amount of water.  Before serving, drain most of the bean juice and add the beans.  They need to heat up.

You can add water to make the desired consistency.   For leftovers more water may be needed again.

Serves 8-10 +/- as main course

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