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Stormy Weather Chili

Easy, tomatoey, good!

2 medium onions, diced    
1 cup diced celery    
2 tablespoons cooking oil    
1 1/2 pounds ground beef    
4 cups canned tomatoes    
1 (15 1/2-ounce) can chili beans    
1-2 (15-ounce) cans red kidney beans
Salt and pepper to taste
1 tablespoon sugar
1 bay leaf
2-3 teaspoons chili powder


Sauté onions and celery in cooking oil in large kettle.  When golden, stir in ground beef and thoroughly brown.  Stir in remaining ingredients; simmer for one hour.  Remove bay leaf before serving.

Note: Using a pressure cooker will shorten cooking time.  Cook for about 20 minutes at 10 pounds pressure.  Put cooker under cold running water until pressure is down before trying to open lid.


Contributed by Up a Country Lane Cookbook (Iowa)



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