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Meaty Chili

Yield 2 quarts


  • 2 pounds ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 (16-ounce) cans red kidney beans, undrained
  • 2 (10 3/4-ounce) cans tomato puree
  • 2 (8-ounce) cans tomato sauce
  • 3 tablespoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon garlic salt
  • 1 teaspoon sugar

How to Make It

  1. Combine ground beef, onion, and celery in a large Dutch oven; cook over medium heat until meat is browned, stirring to crumble meat. Drain off pan drippings. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 2 hours, stirring occasionally.

  2. Ladle chili into individual serving bowls, and serve immediately.

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