Karen's Kitchen

INGREDIENTS:

3 pounds ground beef
1 large onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
2 cans kidney beans (16 ounces each), rinsed and drained
1 can tomato puree (29 ounces)
1 jar salsa (16 ounces)
1 can diced tomatoes (14-1/2 ounces) un-drained
1 can (10-1/2 ounces) condensed beef broth
1 to 2 cups water
1/4 cup chili powder
2 tablespoons Worcestershire sauce
1 tablespoon dried basil
2 teaspoons ground cumin
2 teaspoons steak sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarsely ground pepper
1 -1/2 teaspoons browning sauce, optional


In a Dutch oven, cook beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; drain.

Stir in the beans, tomato puree, salsa, tomatoes, broth, water, seasonings and browning sauce, if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Garnish with chopped onion, if desired.

YIELD: 16 servings.