This recipe has evolved from one my childhood best friend Kara’s mom, Roberta, used to make when we were kids. Same basic ingredients with my own twist of conveniences like seasoning packs and canned beans.
Ingredients:
2 lb lean ground beef
1 medium onion, diced
2 stalk celery, diced
12 white mushrooms, quartered
1 green bell pepper, diced
1 T garlic, crushed
1 T vinegar
1 T honey or sugar
2 packages chili seasoning
800 ml (2 regular size cans) cooked pinto or romano beans, rinsed well
800 ml jar Prego tomato sauce
800 ml (1 large can) diced tomatoes
Grated cheese & tostito tortilla chips
Instructions:
- Prep the veggies by cutting them up, open all the cans, and rinse the beans.
- Brown the ground beef in a large pot over medium high heat.
- Add onion, celery, garlic and chili seasoning, and saute till onion is translucent and celery is tender.
- Add mushrooms, bell pepper, honey and vinegar.
- Add tomato sauce, diced tomatoes, and pinto beans. Stir gently, bring to a gentle boil and simmer on low (1-2). Set a timer for every 5 minutes to remind you to stir, do NOT let it stick to the bottom. When the bell peppers are tender turn it off, put the cover on, and remove from the hot burner.
- Serve hot topped with grated cheese and tortilla chips on the side (to dip in the chili).
Plum Hill 