Major Michael Farley's

Famous Farley Chili-Con-Carrot

2 - 3 pounds ground chuck

2 16 oz cans kidney beans (drained)

1 32 oz can diced tomaties (you can use the spiced ones if you like)

1 16 oz can tomato sauce

2 cups carrots cut into 1/2 inch pieces

2 cups celery cut into 1/2 inch pieces

2 cups bell peppers (any color) cut into 3/4 inch pieces

2 cups yellow onion cut into 1/2 inch pieces (1 large onion)

4-6 tablespoons chili powder

2 tablespoons worcestershire sauce

1 tablespoon sugar

1 teaspoon salt

1/4 teaspoon garlic powder

1/2 teaspoon red pepper (optional) (I don't usually use this but it spices it up.)

1/2 teaspoon black pepper (optional) (Same with this one.)

Brown the ground chuck and drain off the grease.  Place in 4 qt pot.

Sautee the peppers and onion in the pan you fried the hamburger in until the onions are a little soft - not brown.

Place in the pot along with all the other ingredients. Cook on medium heat for about 3 hours or until the carrots are done.  Don't let it boil and stir it often. If you're in a hurry, you can steam, nuke or boil the carrots and celery until they are almost done, then add them to the mix.  Then cook it for about an hour.  Go easy on the chili powder, red and black pepper.  You can always add more. Add more tomato sauce or tomato juice if it's too thick. 

Michael would enjoy hearing from those who have tried this recipe!

You can email him at: farleymj(removethis)@aol.com