Henry’s Chili con Carne

I make two batches of this chili for our Open House just before Christmas every year. This is the recipe for one batch:

1 1/2 lb (750 g) Ground beef, medium
1 Red bell pepper
2 Green peppers
1 Onion, large (5-6 in diameter)
4 Celery stalks
8 oz (227 g) Mushrooms, sliced
1 bud Garlic
4 cans Kidney beans
2 cans Ground tomatoes, large
1 can Diced tomatoes, large
  Canola or olive oil
  Chili powder, salt, pepper, cayenne, oregano, basil, Italian seasoning, parsley flakes, dried chives, roast garlic powder, ground habanero pepper, etc., to taste


  1. Chop the onions and peppers into bite-size pieces (1/2 -3/4 in long). Slice the celery stalks into thin slices. Peel the garlic cloves and chop.
  2. Sauté the peppers in a large frying pan with liberal quantities of canola or olive oil, until tender.
  3. While sautéing, empty the cans of tomatoes into a large pot and heat over low heat.
  4. Add the sautéed peppers to the tomatoes.
  5. One after the other, sauté the celery, sliced mushrooms, chopped onion, and the chopped garlic in oil, and add to the tomatoes.
  6. Drain the kidney beans and add to the large pot. Stir frequently to prevent burning.
  7. Season to taste.
  8. (Optional) remove a portion into a microwaveable dish, for vegetarians.
  9. Fry the ground beef until nicely browned, seasoning liberally. Add to the pot and adjust seasonings.

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