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Title: Bob's Quick Chili
Categories: Chili, Jewish
Yield: 1 Batch

2 tb Vegetable oil
3 lb Coarse ground beef
1 tb Jalapeno; seeds and pith
-removed finely chopped
1/4 c Onion; chopped
1/4 c Celery; chopped
1/4 c Green pepper; chopped
8 oz Can tomato sauce or Mexican
-sauce
1/4 c Chili powder
1/2 ts Cayenne (optional)
1/4 ts Salt
2 tb Corn starch

Heat a saucepan and when hot add the oil. Add the onions, jalapeno,
green pepper, and celery. Saute until soft. About 3 minutes. Add the
beef and brown the meat combining the vegetables, about 5 minutes.
Drain the fat. Add the 8 oz can of tomato sauce plus 2 cans of water.
Add the chili powder, cayenne, and salt. Cook for about 5 minutes
longer. If you like the chili thicker, combine the corn starch with 2
to 3 tb water. Mix until you have a thin paste. Stir into the meat
mixture while hot until you have the desired consistency. Cook for
about 10 minutes longer on a small light.

Serving ideas: Serve with onions, grated cheese, red beans, lots of
beer.

This is a Jewish recipe. I love to make it and serve it because it's a
little unusual.

Recipe by Bob Gottlieb

Recipe FROM: <https://web.archive.org/web/20080908025148/
http://www.recfoodcooking.org/sigs/Bob%20Gottlieb/
Bob%27s%20Quick%20Chili.html>

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