Saturday, February 28, 2009


1 lb. chili beans (about 2 1/4 cups)
2 lbs. hamburger
1 large onion, cut up
3-4 ribs of celery
1 can (46 oz.) tomato juice
3-4 tablespoons chili powder (or to taste--start with 2)
1/2 teaspoon cumin

Soak beans overnight. Bring beans to boil and simmer until tender. Leave the water in the pot (it should cover the beans) and add the tomato juice to it. Brown hamburger. Add hamburger, onion, celery, chili powder, and cumin. Let simmer until flavors blend. Adjust the amount of chili powder to taste.

Testing comment: My family disliked this chili. It was not that quick to make and kind of runny and not thick. It wasn't bad tasting but took too much effort to make.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 15)

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