Bob’s Firehouse Chili

2 Tbs. butter or margarine
1 medium onion – chopped
1/2 green pepper – chopped
1 stalk of celery – chopped
1 lb. ground beef
1/2 tsp. paprika
1/2 tsp. black pepper
1/8 tsp. ground red pepper
1 Tbs. chili powder
1 – 16 oz. can diced tomatoes
1 – 10 ½ oz. can tomato soup
1 bay leaf
1 Tbs. white vinegar
1 Tbs. sugar
1 garlic clove
1 tsp. salt
1 – 16 oz. can red kidney beans – drained

Melt butter in a large pot. Add onion, green pepper, celery and ground beef and sauté until the vegetables are tender and the ground beef is browned. Drain off any excess fat. Add paprika, black and red peppers and chili powder. Sauté for 1 minute or until fragrant. Add tomatoes, soup, bay leaf, vinegar and sugar. Cover and simmer for 1 hour (add a little water if the mixture gets too thick). Puree the garlic and salt together. Add the garlic mixture and kidney beans to the chili, and reheat. Serves 4.

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