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Church Chilli

Church Chili

2 lbs. lean ground beef
1 bunch celery
2 medium onions
3 large red and green bell peppers, chunked
1 large yellow bell pepper
1 bottle – 12oz. chili sauce
1 can 28 oz. crushed tomatoes
1 can 28oz. tomato sauce
2 cans 14.5 oz. diced tomatoes
2 cans 15 oz. red kidney beans
2 cans 15 oz. chili beans in sauce
2 cans 15 oz. pinto beans or light kidney beans
1 cup chili powder
3 Tbsp. cooking oil
Garlic powder to taste

Cut up the veggies in chunky fashion and place in an 8-quart pot with oil and sauté until unions are just clear and celery is a bright light green. They should be crispy. Add all tomato products to the veggie pot, rinse out cans lightly and add to pot. Add the bottle of chili sauce and stir. Drain the kidney/pinto beans and add to the pot. Add the chili beans to the pot. Add at least ½ cup of chili powder and stir.

In a frying pan add your lean ground beef and brown, while browning sprinkle garlic powder on the beef to taste.

Once the beef is completely cooked use a slotted spoon and add the beef to your pot. Add the remaining ½ cup of chili power and give the pot a good stir. Cook this mixture about 20 minutes or until the veggies just start to soften. Always stir to avoid burning. If you are quick – you’ve got hearty chili in around 1 1/2 hours for a cold winters day.

Serve over quick rice, topped with shredded cheddar cheese.

Note: This Chili is best reheated the next day. It also freezes well and the veggies will retain a good deal of their crunch.

Tomato Barely Soup

Fill 2/3 of a crock-pot with stewed tomatoes. Add: ½ cup barley, 3 Tbsp. each of: basil, paprika, parsley, garlic power, onion powder, and oregano. Also add 3 bay leaves. Cook on high until the barley is soft.