2 tbsp. oil
1 lb. ground beef
1/2 lb. ground lean pork
1 1/2 c. onion, thinly sliced
1 c. celery, finely chopped
1/4 tsp. garlic salt
1/2 green pepper, diced
2 c. canned tomatoes
1 to 2 tbsp. chili powder
2 tbsp. cold water
2 tsp. salt
1 tsp. sugar
1 tsp. Worcestershire sauce
4 c. canned red kidney beans, drained

Heat oil in Dutch oven. Add ground meats. Stir and fry until lightly browned; add onions, celery, garlic and green pepper. Continue stirring and frying until onions are golden color (about 10 minutes). Add tomatoes, chili powder that has been mixed with cold water, salt, sugar and Worcestershire sauce. Simmer about 1 hour.

Add beans, drained of excess liquid. Cook uncovered until well heated and chili is of desired thickness. Serve with hard rolls, crackers or hot cornbread.

Makes 6 generous servings.

Submitted by: Jacqueline Rezendes