Mary's Chili

This is another one of my mother-in-law's great recipes.  I love it because it doesn't have beans.  If you do like beans in your chili you could easily add a can of pinto or black beans to this chili.  You can easily freeze this too and just pull it out when you need a quick dinner.


Mary's Chili:
click here for printable version
adapted from Mary Hubbell


2 pounds lean ground meat
1 bulb garlic, minced
1 cup chopped onions
1/2 cup chopped celery
2 teaspoons salt
2 tablespoons chili powder
1 teaspoon black pepper
1/4 teaspoon thyme
1/2 teaspoon oregano
2 1/2 teaspoons cumin
3-10 ounce cans Rotel mild diced tomatoes and green chilies
1/4 cup plain Fish Fri (corn flour or regular flour)
1/3 cup water


In a large pot, cook ground beef, garlic, onions and celery until the meat is browned.  Add the remaining ingredients, except the Fish Fri and water.  Bring to a boil, reduce heat.  Cover and simmer for 2 hours, stirring occasionally.  

Mix the Fish Fri (or flour) and water; add to the chili.  Stir until well blended and simmer for 10 minutes.