42 Bean Chili
Makes 8 to 10 servings
1 1/2 lb (675 g) lean ground beef Brown the beef with onions, green pepper and celery and drain off the fat.
Set aside.
In a large pot, place the tomato juice and whole or diced tomatoes over
medium heat. Add beef mixture to the tomatoes. Add mushrooms, chili powder, and
Worcestershire sauce. Simmer for a little while, 15 to 20 minutes, then add all
the beans.
Simmer for about 30 minutes before serving. Taste again to see if you need
more chili powder. If it is too thick add another can of tomatoes. If you can
make the chili the day before, refrigerate and then heat the next day.
Nutrition per serving (when serving 10): 330 calories; 4 g fat; 28 g protein;
47 g carbohydrates; 14 g fibre.
Hamilton fire Chief Glenn Peace has been a celebrity cook at the annual
Mustard Festival. The chief has collected plenty of recipes over his 33 years as
a firefighter and here he dishes up some of his Crock-Pot chili.
2 medium onions, diced
1 green pepper, diced
3 celery stalks, diced
48-oz (1.36 L) can tomato juice
19-oz (540 mL) can whole or diced tomato (have a second can as a back up in case
the chili is too thick)
1 cup (250 mL) mushrooms, sliced
Chili powder to taste (just keep tasting until enough)
Worcestershire sauce (three good shakes)
19-oz (540 mL) can red kidney beans
19-oz (540 mL) can chick peas
19-oz (540 mL) can lentils
19-oz (540 mL) bean medley (mixed)