Mom’s Chunky Chili

Kate Jepsen

This is my mom's recipe. She is an angel living among us - she's always serving and thinking of others. This chili is a great recipe to share. It’s very easy to double or triple to make a lot for large gatherings or to take a meal to neighbors.  Plus it tastes best the next day, so it’s a great make-ahead meal. (Goes best with Pat's Cornbread also included in this cookbook.)

Brown 2 lb. lean ground beef-rinse

Add:

2 cans (15 oz.) red kidney beans (drained and rinsed)

1 can (16 oz.) Tomato sauce

1 can (16 oz.) Stewed Tomatoes

1 1/2 Cup Catsup

1/4 Cup lemon juice

1/4 cup Brown Sugar

1 Cup Celery (chopped in big chunks)

1 Cup Onion (Chopped in big chunks)

2 Tbsp. Worcestershire sauce

1 Bay leaf

1 Tbsp. Chili powder

2 tsp. Cumin

1 1/2 tsp. salt

1/2 tsp. Dry mustard

Cover and Simmer 1 hour; cook longer for thicker chili. Do not add any other liquid

Serve with Pat’s Cornbread