| Award-Winning Six Bean Chili | | | | 1 tsp. Chili Powder (more, or less to taste) |
| Ingredients: | | | | Shredder Cheddar Cheese, optional |
| 2 pounds ground beef (can substitute 1# beef/1# | | | | Saltine Crackers, optional |
| pork or 2# venison for variation) | | | | Directions: |
| 1 - 29 oz can Tomato Sauce | | | | Brown meat with celery and onion in a large skillet |
| 1 - 6 oz can Tomato Paste | | | | over medium heat. Drain excess fat. Transfer meat |
| 1 - 14 oz can Diced Tomatoes | | | | and vegetables to a 6 or 8 quart pot on medium |
| ¾ cup V-8 Juice | | | | heat. Add tomato sauce, tomato paste, dices |
| 1 can Light Red Kidney Beans | | | | tomatoes and V-8 juice. Stir well. Stir in the complete |
| 1 can Dark Red Kidney Beans | | | | contents of all of the cans of beans - DO NOT |
| 1 can Chili Beans | | | | DRAIN! Add seasonings except for chili powder. Begin |
| 1 can Black Beans | | | | with ½ tsp. of the chili powder and add until |
| 1 can Pork 'N Beans | | | | sauce begins to "taste and smell" like chili. For hotter |
| 1 can Navy Beans | | | | chili, add more Red Cheyenne Pepper. Bring to a slow |
| 6 - 8 stalks Celery, cleaned and chopped | | | | boil, stirring frequently. Use caution to not scorch the |
| 1 small onion, chopped | | | | beans on the bottom, or the flavor will be ruined |
| 1/8 tsp. Black Pepper | | | | (trust me!). Reduce heat, cover and simmer ½ |
| 1/8 tsp. Red Cheyenne Pepper | | | | - 1 hour (the longer, the better). Server in large bowls |
| ¼ tsp. Crushed Red Peppers | | | | topped with shredder cheddar cheese and saltine |
| ½ tsp. Garlic Powder | | | | crackers on the side, if desired. Makes approximately |
| ½ tsp. Lawry's Seasoned Salt | | | | 14 servings. Refrigerate leftovers. When re-heating, |
| ½ tsp. Basil | | | | add ½ to 1 cup water to thin, as chili will |
| ¼ tsp. Paprika | | | | thicken upon each re-heat. |
| 1 tsp. Sugar, optional | | | | Enjoy! |