M's "splashes and Dashes" Chili Recipe

Ingredients

• 1 lb ground beef
• 1/3 diced white onion
• salt and pepper
• 2 cups cooked kidney beans, drained and rinsed
• 2 cups cooked black beans, drained and rinsed
• 2 cups cooked garbanzo beans, drained and rinsed

• 3 (14 ounce) cans diced tomatoes
• 1 teaspoon chili powder
• 1 tablespoon worcestershire sauce (lea and perrins)
• 1 sliced  celery

Directions

1. 1

   lb. ground beef (I know it's a lot, but you can add/take away as much as you want- it freezes well when fully cooked.).

2. 2

   1/3 diced white onion (or a sprinkling of dried diced onions- again, your own desired amount.).

3. 3

   Salt and pepper as needed.

4. 4

   - cook your meat thoroughly- no pink- and onions should be translucent.

5. 5

   1 can kidney beans - drained and rinsed.

6. 6

   1 can black beans - drained and rinsed.

7. 7

   1 can garbanzo beans - drained and rinsed.

8. 8

   2-3 cans of Diced/Stewed tomatoes - Your choice.

9. 9

   - simmer until tomatoes breakdown, sauce builds up (you can add a cup of water if you want it jucier).

10. 10

    Add dashes of Chili powder until desired spiciness.

11. 11

    Add splashes of Lea & Perrins Worchester Sauce until desired umph!

12. 12

    1 sliced celery stalk.

13. 13

    Simmer unil hot and serve with your cornbread!

14. 14

    I have prepared my cornbread while I brown the meat for the chili and then while the cornbread is baking, it allows enough time for the tomatoes to simmer down. Usually the Chili is done by the time the cornbread is done. Easy, huh? No one should EVER ask me to write a cookbook!