Chili With Tossed Salad, Baked Potato And Guacamole

Chili recipe

6 strips of bacon

2lbs of boneless beef cubes

Kidney beans

1 can tomatoes cut up

1 finely chopped onion

Finely chopped onions

Diced carrots

Tomato paste

Finely chopped green bell pepper

Finely chopped celery

Chopped parsley

Minced garlic

Bay leaf

Chili powder

Salt and pepper

Preparation:

Fry bacon until crisp, add the beef and cook. Add all the vegetables and cook thoroughly. Add the tomato paste and cook thoroughly, until the tomato starts to color. Add a little flour and mix well. At this point add the garlic and the chili powder and the chopped tomatoes then add water and the beans. Bring to boil, season and allow to cook for a couple of hours.

The amounts here are purposely vague because everyone has a different idea of what hot is. The amount of chopped vegetables should be about 2/3 the volume of the meat but the seasoning ie. Chili powder/ garlic is strictly to taste. I like these things very hot so my seasoning would not do for everyone. Remember that you can always add chili powder but you can’t take it out. So go easy at first if you are not familiar with the product.