YIELD: 8 servings
1½ lbs. lean ground beef
1 medium onion, diced
¼ tsp. garlic powder
1 can (14½ oz.) whole tomatoes with juice
1 can (8 oz.) tomato sauce
1 small can (8 oz.) sliced mushrooms
½ cup sliced ripe olives
½ cup diced celery
1 large green pepper, diced
¾ tsp. salt
1½ Tbsps. chili powder
1⁄8 tsp. ground red pepper
1 Tbsp. sugar
1 beef bouillon cube
½ cup raisins
1 bay leaf
2 whole cloves
1 can (15 oz.) kidney beans, drained
1. Brown ground beef, onions and garlic powder in large stockpot. Drain excess fat, if necessary. Add remaining ingredients except kidney beans. Place bay leaf and cloves in cheesecloth for easy removal.
2. Bring to a boil; reduce heat and simmer, uncovered for 2 hours, stirring occasionally. Stir in kidney beans and heat through. Remove bay leaf and cloves; adjust seasonings.
Photo and recipe: California Raisin Marketing Board
