Tom’s Chunky Chili


Tom's Chunky Chili
Serves 10
  1. 2 lbs. rib eye steak (cut in small cubes)
  2. 2 large onion (about 2 cups)
  3. 4 cloves garlic, crushed
  4. 2 cans (32 ounces) whole tomatoes
  5. 4 medium stalks celery (about 2 cups)
  6. 4-6 tablespoons chili powder
  7. 4 tsp. salt
  8. 2 tsp. sugar
  9. 2 tsp. Worcestershire sauce
  10. 2 jalapeno peppers (add more if you like it HOTTER!)
  11. 2 cans (30 ounces) red kidney beans, drained
  1. Cook and stir rib eye, onion and garlic in 6-quart saucepan until meat is light brown.
  2. Add chili powder, salt, and sugar. Mix well.
  3. Stir in tomatoes (with liquid), celery, Worcestershire sauce and peppers.
  4. Heat to boiling; reduce heat. Cover and simmer 1 hour.
  5. Stir in beans. Heat to boiling; reduce heat.
  6. Simmer uncovered until hot, about 15 minutes. (For thicker chili, continue simmering, stirring occasionally, until desired consistency.)

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