The Family Cookbook
Culinary Heirlooms
donna's chili
by Doug Anderson
Reprinted from Bulletin 77, December 14, 2003

       Hello again, this week's recipe is a request, so my sense of self-worth is soaring! I am ACTUALLY providing a service for our family, not just taking up space; go figure.
       This week's recipe comes from the great sprawling plains of Ashby, where men are men and chili is in great demand. Actually, everyone thinks they make great chili, (like everyone thinks their jokes are funny) but my sister actually does! In case you think I might be biased, see for yourself!

Donna Mae's Four-star Chili Con Carne

2-3 lbs. of ground beef, depending on how meaty you like it.

1 bag of frozen Bird's Eye pepper stir fry (red, green peppers and onions). I cut them smaller, after they are partially defrosted. Of course, fresh work well too ... this is just a short cut method and easier for a country gal to keep on hand -- or hit the farmers' market in the fall and freeze your own.

3 stalks of celery, "steamed" with a little water in the microwave for 2-3 minutes.

2-3 Tbsp. of chili powder

1 Tbsp. Lawry's seasoning salt

1 Tbsp. pepper

1 heaping Tbsp. garlic (I used the jar kind.)

2 cans tomato soup

1 can diced tomatoes. (I choose a seasoned form ... like basil added, or whatever you like.) Here again, fresh is even better.

2 cans kidney beans

1 can mild chili beans

Partially fry the hamburger; drain grease, add seasonings and garlic. Finish browning the meat. Add remaining ingredients. Simmer. As with most chili, will probably be better the next day.

Top with sour cream and cheese, if so desired.

       And there you have it, I hope you were paying attention, Dad! Thanks Donna, for such a stellar variation on a standard form! Thanks also to Dad for requesting it. Speaking of which, if you have seen something in this column that piqued your interest but didn't have time to write it down, I DO take requests, so just let me know. See you next week, until then, happy chefing!

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