1 pound hamburger
1 large onion, chopped (about 1 cup)
2 cloves garlic, crushed
1 can (16 ounces) whole tomatoes.
2 medium stalks of celery, sliced (about 1 cup)
2 to 3 tablespoons chili powder
2 teaspoons salt
1 teaspoon sugar
1 teaspoon Worcestershire sauce
½ teaspoon red pepper sauce (optional)
1 can (15 ounces) kidney beans, drained.
Cook and stir hamburger, onion and garlic in 3-quart saucepan until hamburger is light brown; drain. Stir in tomatoes (with liquid), celery, chili powder, salt, sugar, Worcestershire sauce and pepper sauce. Heat to boiling; reduced heat. Cover and simmer 1 hour.
Stir in beans. Heat to boiling; reduce heat. Simmer uncovered until hot, about 15 minutes. (For thicker chili, continue simmering, stirring ocasionally, until desired consistency.) 5 servings (about 1 cup each).
Do-ahead Tip:
After simmering 1 hour, hamburger mixture can be covered and frozen no longer than 4 months. To serve, drain beans, reserving liquid. Place reserved bean liquid and frozen hamburger mixture in saucepan. Cover and cook over medium-high heat, turning occasionally, 25 minutes. Uncover and cook 15 minutes. Stir in beans; cook uncovered 5 minutes longer. Stir in additional chili powder if desired.
