Val's Raisin Chili Recipe

When the days are short and the nights are cold, who doesn't enjoy warming up with steaming bowl of chili? To make sure that you stay Red Carpet Ready during the infamous weight gaining Winter months, I'm sharing with you my favorite chili recipe (RCR approved).




INGREDIENTS

A little over 1 lb of lean ground beef
Vegetable Oil
1 whole red onion
1 cup of sliced mushrooms
2 stalks of celery
1 cup California Raisins (secret ingredient!)
1 - 28 oz. can whole tomatoes
2 - 28 oz. crushed tomatoes
1 small can of sliced olives
1 teaspoon sugar (optional)
1 Teaspoon garlic salt or garlic powder (optional)
3 Tablespoons cumin
3 Tablespoons chili powder
1 Teaspoon of ground clove
Salt


DIRECTIONS

Brown the ground beef over the stove in a little bit of vegetable oil. Be sure to break up the meat so that it browns evenly and cooks thoroughly. In a separate pot on the stove, combine chopped red onion, chopped celery stalks, and sliced mushrooms with a little vegetable oil.

Once the ground beef has browned, drain the excess fat and add to the pot with onions, celery, and mushrooms. Mix in chili powder, cumin, garlic salt or garlic powder (optional), ground clove, sugar (optional), and salt to taste.

Stir in crushed tomatoes with the meat, vegetables and spices. Add the whole tomatoes to your chili pot, making sure to break up the tomatoes as you stir them in. Mix in small can of sliced olives and California Raisins

Bring the chili to a boil, then reduce and allow to simmer for at least an hour.


Serves about 8

Garnish with shredded cheese (optional) & serve hot