Meaty Chili

Recipe from

Oxmoor House


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


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.

Ladle chili into individual serving bowls, and serve immediately.