Go Back
Print Recipe

Chili

The Lipcan way

Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion chopped
  • 2 cups celery chopped
  • 1 medium red bell pepper chopped
  • 1 medium green bell peppers chopped
  • 2 pounds ground beef
  • 28 ounce tomatoes undrained
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 20 ounce red kidney beans undrained
  • 20 ounce chick peas drained
  • 2 tablespoons lemon juice
  • ΒΌ cup fresh parsley chopped

Instructions

  • Heat oil in large saucepan or Dutch oven over medium heat.
  • Add onion, celery and peppers and cook until tender.
  • Remove vegetables with a slotted spoon. Add beef and brown over medium heat.
  • Return vegetables to pan, stir in tomatoes, Worcestershire sauce, salt, chili powder and paprika.
  • Bring mixture to boil, then reduce heat to moderately low temperature.
  • Simmer chili, uncovered for 1 hour.
  • Add kidney beans and chick peas.
  • Cover and simmer chili 30 minutes longer.
  • Stir in lemon juice and parsley.