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IN THE TEST KITCHEN: Gordy's Hi-Hat Chili: Submitted by: Robert Losee | Date Added: 17 Nov 2011
Listed in: Entrees

1 green peppers
1/2 large celery stalk
4 Tablespoons butter

2 pounds ground beef
1 large sweet yellow onions (1 pound)
1 Tablespoon salt
1 Tablespoon black pepper
1 Tablespoon chili powder
32 ounces tomatoes, diced
32 ounces chili sauce
48 ounces red kidney beans

Cheddar, grated
onions, chopped
hot sauce like Cholula

Cooking Instructions

Servings: 10

1) Put the chopped green peppers, chopped celery and butter in a large skillet over medium heat. Cover and saute for 20 minutes, stirring several times during the cooking.

2) Chunk the ground beef with your hands and put it into a frying pan over medium heat. Add the chopped onions, and season with the salt and pepper, to taste. Cook until the meat has browned and is fully cooked, about ½ hour.

3) In a large soup pot or kettle, add the beef and onions, celery and peppers, the chili powder, diced tomatoes with juice, chili sauce, kidney beans with all the juice, the salt and pepper. Stir to combine, then bring to a boil over medium heat. Lower the heat, cover, and simmer the chili for 45 minutes.

4) It will lose its chunkiness and mellow in flavor the longer you cook it. Keep it on all day, if you like, stirring it from time to time.

5) Serve in a large bowl garnished with grated Cheddar and freshly chopped onions. Add your favorite pepper sauce for some heat.

Based on a Food Network show Diner, Drive-Ins and Dives. They were at Gordy's Hi-Hat. The recipe was scaled down from 50 servings.

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