CHELI'S CHILI

"This recipe is from Cheli's Chili Bar in Chicago. The bar is owned by Red Wing defenseman Chris Chelios."

3 pounds lean ground beef
2 to 3 medium onions, about 2 cups chopped
3 tablespoons chopped garlic
3 pounds ripe tomatoes, diced
2 cans (15 ounces each) tomato sauce
2 cans (15 1/2 ounces each) chili beans such as Brooks
2 cans (15 1/2 ounces each) dark red kidney beans, drained and rinsed
1 (10 3/4 ounce) can condensed cream of tomato soup
1/2 cup favorite blended chili powder
Crushed red pepper flakes (to taste)

In a large pot, saute the ground beef until it is no longer pink. Add the onions and cook over medium-high heat until the meat is browned.

Add the garlic and cook several more minutes. Drain the fat.

Reduce the heat, add the tomatoes and simmer 30 minutes.

Add the tomato sauce, chili beans and kidney beans and bring to a low boil. Add the undiluted tomato soup, chili powder and red pepper flakes. Simmer 15 minutes.

Makes 12 generous servings.
Source: The All-American Chili Cookbook by Jenny Kellner