1 lb. ground beef
1 whole onion, diced
1/2 stalk celery, diced
10 mini carrots, diced
1 green pepper, diced
3 tbsp. olive oil
1 (28 oz.) can stewed tomatoes (Hunts)
2 (15 oz.) cans chili beans
2 (8 oz. ea.) cans tomato sauce
1 (6 oz.) can tomato paste
water

SEASONINGS:

1 tsp. curry powder
1 tsp. cumin
1 tsp. black pepper
1/2 tsp. salt
2 tsp. chili powder
1 tsp. garlic powder (or fresh minced garlic)
FRANK'S® RedHot hot sauce, to taste

In a Dutch oven on stove sauté vegetables in 3 tablespoons of olive oil. Add all the seasonings into the vegetables and sauté for 6 minutes. Move the vegetables over to one side of pot.

Brown the ground beef. When no pink is showing mix vegetables in with beef. Add 1 teaspoon more of chili powder and stir (always use wooden spoons to mix in metal pots).

Add the chili beans and 1/2 can water per can of beans. Add stewed tomatoes sliced in quarters and 1 can of water. Add tomato sauce, stir together. Simmer over low heat for 1/2 hour with lid on top. Then add the tomato paste and mix well.

Let chili continue to simmer with tomato paste for 25 minutes more.

You are then ready to serve.

CHILI MAC VARIATION:

If you desire you can make it a chili mac by adding cooked elbow macaroni. After you cook the macaroni, cool it down in a colander in cold water, let drain thoroughly and add to chili and let macaroni mix into the chili for 10 minutes before serving.

This meal makes enough for a second meal. Will feed 5 people at one sitting.

Submitted by: Ralph Vendegna