Chili, Ground Beef with Options

Directions

1. Brown meat on high heat chopping through with spoon often to make meat crumbly. Pour into colander and wash with hot water to remove fat. Drain. While meat is draining, add oil to pot and turn heat up to high. Add all the tomato ingredients and stir until blended. Turn heat to medium and cook 5 minutes stirring constantly. Turn heat to med-low and cook and stir another 5 minutes. Add chopped seasoning and garlic. Turn heat to med and cook and stir 10 minutes. Add flour, chili powder and salt and stir until well blended. Add beef broth and water. Turn heat to med-high and stir constantly until well blended. Turn heat to medium and add Worcestershire sauce and catsup. Cook, stirring often, until just before boiling. Add red beans and stir until blended, then add meat and stir. Cook on med-high for 30 minutes, stirring often.
2. This dish has to be stirred often with spoon scraping bottom to prevent the ingredients from sticking and burning.
3. Note 1: Washing the fat off makes it virtually fat free and doesn't diminish the taste. Note 2: If you don't want to use chopped tomatoes and chilies, use another can of stewed tomatoes. You can also use 2 cans of tomato paste OR 2 cans of tomato sauce. Note 3: I buy frozen chopped onions, bell pepper, celery and parsley in the bag. If you don't, you need to use the following chopped ingredients: 1 large onion, 1/4 cup bell pepper, 1/4 cup celery and 1 Tbs parsley. Note 4: If your part of the country doesn't sell Blue Runner red beans, or if you don't want spicy beans, then use any type kidney beans. If you don't have the creamy kind, you can make them creamy by putting them in a bowl and smashing them with a fork, or leave them just as they are. Of course, you don't have to use beans at all if you don't like them.