CHILI




2 lb. ground beef 1/2 c. diced green chilies 1 12oz. can tomato paste 1/4 c. diced celery (1 stalk) 2 29oz. cans tomato sauce 3 medium tomatoes, chopped 1 29oz. can kidney beans(with liquid) 2 t. ground cumin seed 3 T. chili powder 1 29oz. can pinto beans(with liquid) 1-1/2 t. black pepper 2 t. salt 1 c. diced onion (1 medium) 2 c. water 1. Brown the ground beef in a skillet over medium heat; drain off fat. 2. Using a fork, crumble the beef into pea-sized pieces. 3. In a large pot, combine the beef with all the remaining ingredients. Bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
Gary B.

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