Title: Tom's famous chili
 Categories: Chili, Texas, Appetizers, Chilibeef
      Yield: 1 Servings
 
    1/4 c  Vegetable oil
      1 ea Bell Pepper, diced
      1 tb Chopped garlic
    1/2 c  Chili Powder, (or to taste)
           -
      2 cn (16 oz ea) Bushs Chili Beans
      6 oz Tomato juice
      1 ts Salt
      1 ts Black pepper
      1 ea Lg Yellow Onion, diced
      4 ea Celery stalks, chopped
      2 lb Ground Chili Meat
      1 cn (28 oz) whole
           -tomatoes,crush
      2 cn (15 oz ea) dark red kidney
      1 qt Water
      1 ts White Pepper
      1 ts 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. From: Pat Stockett Date: Tue, 10-0