Classic Chili
- 1 medium green pepper, chopped
- 2 medium onions, chopped
- 1/2 cup chopped celery
- 1 Tbsp. vegetable oil
- 2 lbs. ground beef
- 2 cans (28 oz. each) diced tomatoes, undrained
- 1 can (8 oz.) tomato sauce
- 1 cup water
- 2 Tbsp. Worcestershire sauce
- 1 to 2 Tbsp. chili powder
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 cans (16 oz. each) kidney beans, rinsed and drained
- Red tortilla chips, optional
- 1 cup cheese for top of chili
- In a Dutch oven, saute the green pepper, onions and celery in oil until tender, about 5 minutes.
- Add ground beef and cook until no longer pink; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat.
- Cover and simmer over low heat for 1 1/2 hours, stirring occasionally. Add the kidney beans. Simmer, uncovered, for 10 more minutes. Serve in bowls with red tortilla chips if desired.