Title: Tom's Famous Chili
Categories: Chili Ethnic
Yield: 5 Servings

1/4	c	Vegetable oil
1		Bell pepper, diced
1	tb	Chopped garlic
1/2	c	Chili powder, (or to taste)
1		Tomatoes,crush
1		Lg yellow onion, diced
4		Celery stalks, chopped
2	lb	Ground chili meat
1	cn	(28 oz) whole

2 cn (16 oz ea) Bushs Chili Beans 2 cn (15 oz ea) dark red kidney 6 oz Tomato juice 1 qt Water 1 t Salt 1 t White Pepper 1 t Black pepper 1 t Onion Powder

Heat oil in 8 quart stew pot. Add onion, bell pepper, celery and garlic. Saute 2 to 3 minutes. Add chili meat. Cook over medium heat, stirring often, until meat no longer is pink, about 10 minutes. Drain off excess fat.

Add chili powder; stir to mix. Add remaining ingredients. Simmer uncovered about 2 hours, stirring several times while cooking. Best if prepared the day before serving. Freeze leftover chili.

Serve with Tom's Ribs Irish Nachos Recipe of Tom's Ribs, 13323 Nacogdoches Road, San Antonio, Tx From Arlene Lightsey's Column, Chefs' Secrets, in the 7 Nov San Antonio Express News.

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