Keyes Chili

Trooper Keyes Chili

( This is my husband's recipe. He never makes it the same way twice but this is the basic recipe that you can change to suite your tastes. I used hamburger meat. As I made it the day before we swapped, I ran out of time to add any extras but it goes well with shredded cheese and corn bread )

Ingredients
2 ½ cups kidney beans (about one or two cans-drained)
1-cup tomato juice
1 package of ground hamburger meat or ground turkey
2 cups chopped onions
6-8 garlic cloves
1 carrot
1 stalk celery (I left out the celery as I didn’t think it would freeze well)
1 medium green pepper chopped
1 14-½ oz. can of chopped tomatoes undrained
1 14-½ oz can of whole tomatoes drained
3 tbs. of tomato paste
Finely cut parsley
2 tsp. cumin
2 tsp. Dried basil
2 tsp. chili powder
1 ½ tsp salt
Black pepper and cayenne pepper to taste
Hot sauce/Tabasco to taste



Cook hamburger/turkey in frying pan until cooked. Drain. Return to pan. Pour tomato juice over meat and heat to boil.
Sauté onions and garlic in olive oil. Add carrots, celery and spices. Add pepper at end. Cook until tender.
Transfer meat and vegetables to a big pot. Add drained beans. Add chopped tomatoes, un-drained. Add whole tomatoes, drained. Reserve some liquid from the tomatoes to add to the chili to make it the desired consistency. Stir in the tomato paste.
Add additional spices. (play around to make it they way you like it)
Heat on low/medium heat, covered, until hot.


For Casserole club- I made this to be used in a slow cooker- so I skipped step #2. After cooking the meat, I combined the remaining ingredients and then stored the chili in bags. To reheat using slow cooker- defrost over night, place in crock up on high for about 2 or 3 hrs. Longer if the chili is still frozen a bit.