Linda, a mother of 4 and lover of all easy meals has reached out with a delicious chili recipe. Linda has lived in WingHaven for 11 years and enjoys what a great place it is for her family to take walks, play outside, and be close to all their activities.

This chili, like most, is at it's best when it has plenty of time to cook.  Even better the next day if you have time to let it sit and allow the flavors to melt into one another. Linda usually doubles the recipe which feeds her family of 6 with plenty left over for the week!

1 lb chopped meat

1/2 cup chopped onion

4 cloves chopped garlic

1/2 cup chopped green pepper

3/4 cup chopped celery

1 med can tomatoes ( I like using petite diced)

2 cans tomato paste plus two cans water

7 red hot peppers (optional)

3 tsp chili powder (optional)

1 lg. can chili beans

1 lg. can baked beans

1 med can kidney beans

Pre-cook the meat before starting the chili and break it up into little pieces almost like crumbled sausage. Put all the meet, tomatoes, and vegetables into the pot and start cooking them. After about 1 hour add the beans and hot peppers. Cook for about 20 minutes or so depending on the level of doneness you like your beans.  Be sure to stir often so that it doesn't stick to the bottom of the pot.  Whether you serve it right away or save it until the next day to reheat you may want to remove the peppers before serving.

If you would like to save this for a longer time or future meals you can freeze the mixture before you add the beans.  When you go to reheat simply add the beans at that time.

Don't forget about all the delicious sides you may want to serve with your chili: