- 1 1/2 to 2 lbs ground hamburger, sirloin, etc.
- 3 big celery stalks, chopped
- 1 onion, chopped
- 2 28-oz cans plum tomatoes
- 1 48-oz can tomato juice
- 1 30-oz can of chili beans in chili gravy
- 1 10.7-oz can of tomato puree
- 1 T. paprika
- 1 T. chili powder
- 1 T. salt
- 6 oz can tomato paste (optional – if the sauce needs thickening)
- Brown the hamburger and add the celery and onion and brown until the veggies become soft.
- Add remaining ingredients. Simmer on low for one and a half to two hours. Refrigerate over night. Serve the following day with noodles, cheese, sour cream, onions or any of your favorite chili toppings.
I grew up eating this dish in the cold Wisconsin winters. We couldn’t get enough of Mom’s chili and would eat and eat day after day until our chili supply was depleted. On Mom’s recent trip out here for my birthday, Mom and Sis went camping in the California Redwoods for a few days and needed something that was easy to cook over the campfire. So Mom decided to make a batch for the camping trip with the leftovers to freeze for a rainy day. Like today! (Or perhaps the cold, rainy Portland winter…)