Sunday Supper Chili for a Crowd

2 large onions chopped

2 1/2 lbs. ground beef

1 large green bell pepper, 1/4 inch dice

3 stalks celery, 1/4 inch dice

1/4 cup Texas Red Seasoning (add more for heat lovers)

1 1/2 tsp. salt

1 large can (28 oz.) crushed tomatoes

1 large can (28 oz.) dices tomatoes

2 cups water

2 cans (15-19 oz. each) kidney beans, drained

chili toppers: sour cream, grated cheddar cheese, chopped red onions

Saute the onions and the ground beef in a large pot over medium high heat for 10 minutes or until the ground beef is just cooked. Stir in the salt and the Texas Red Seasoning. Add all the other ingredients (except the beans) to a large pot. Cook covered on a low boil for 1 hour. Remove the cover and cook for 45 minutes, stirring occasionally. Add the beans and cook for an additional 15 minutes. Serve with bowls of sour cream, grated cheese and chopped red onion if desired. This chili freezes well. Just thaw and heat through before serving.

NOTE: The recommended 1/4 cup Texas Red Seasoning in this recipe gives a mild heat. If you prefer a fairly spicy-hot chili, use 1/2 cup.

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