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Tex-Mex Chili

Recipe from Larry Johns

    Ingredients:

      5 stalks celery hearts, chopped
      3 cloves of fresh garlic minced
      1 medium onion chopped
      4-5 spring onion chopped
      1 cup of red and green peppers chopped
      1 tablespoon of vegetable oil
      2 lb. of lean beef cubes
      1 can (6 ounce) tomato paste
      1 (28 ounce) can chopped whole tomatoes
      2 jalapeno pepper finely chopped
      1/2 tsp. of salt and pepper
      2 cans kidney beans, undrained

    Directions:

    Sauté all the veggies in the oil until tender. Set aside. Combine the beef, jalapeno peppers, salt and pepper in a Dutch over and cook until the meat is browned. Add the tomato paste chopped whole tomatoes and water to the beef  mixture. Add the sautéed veggies to the beef mixture. Bring to a boil; reduce the heat  and simmer uncovered for about 1 hour or to desired consistency. Stir occasionally.
    10 minutes before serving add the kidney beans. Serve in crocks with shredded Monterey Jack cheese, chopped onions, diced tomatoes, black olives, and sour  cream. Put tortilla chips around the crock for a festive look. Enjoy!!!!!!!

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