I’m not the biggest chilli fan in the world. Most because I don’t like beans, I tend to just pick them all out and eat the delicious sauce around them. My mum has been making this chilli recipe for as long as I can remember and, although it is pretty darn tasty, the bean thing still gets me. But, everyone else who has tried this loves it, so I decided to give it a whirl; see if my chilli could complete with her’s. My bean-loving roommates and friends think it’s delicious, and say it must be better than mum’s… even though they’ve never tried hers. Anyways, here it is, from mum’s kitchen, to mine, to yours: Enjoy!
Ingredients:
- 2 lbs Ground Beef (buy here or here)
- 1 Onion
- 1 or 2 Garlic Cloves
- 1 Red or Green Pepper
- 1/2 cup Chopped Celery
- 1 796 ml can Diced Tomatoes
- 1 or 2 cans Tomato Paste
- 2 cans Kidney beans (or 1 can Kidney, 1 can Baked Beans)
- 1 or 2 tbsp. Chili Powder
- 1 tbsp. Brown Sugar
- 1 or 2 Bay Leaves
- ½ tsp. Oregano
- ½ tsp. Basil
- ¼ tsp. Tabasco Sauce
