Recipe - Italian Chili

One half pound Ground beef
1 md Onion; chopped
One half cup Green pepper; chopped
One half cup Celery; chopped
1 cl Garlic; minced
1 cn (28 oz) tomatoes; crushed
1 cn (15 oz) kidney beans;
drained
1 One half cup Tomatoe juice
1 cn (8oz) mushroom pieces and
stems; drained
1 cn (6 oz) tomatoe paste
3 ounce Pepperoni; cut or sliced up and cut
in halves
1 One half teaspoon Italian seasoning
One half teaspoon Salt
One half teaspoon Sugar
One fourth teaspoon One half tsp dried red pepper;
crushed

Brown beef in large frying pan, drain. Add onion, green pepper, celery and
garlic. Cook until pepper and celery are soft (about 5 minutes). In 5
quart saucepan or crock pot combine remaining ingredients. Mix well. Stir
in ground beef and vegetables. Simmer 30 minutes or more (as much as two
hours for full flavor).

This recipe is extremely flexible as you can add or delete ingredients to
suit your own taste.

8 10 servings. Goes well with restaurant style tortilla chips in lieu of
silverware. Formatted by Mary Wilson, BWVB02B, San Diego.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini