Dad's Chili (Tatin Čili)

Although not a Serbian recipe, I thought I'd include this as well. This is another recipe dad made in the army and adapted for us at home. Everyone in my family liked it and soon they were all making it for their respective families. It is very mild and not at all spicy, but you can make it as hot and spicy as you like.

1 pound lean ground beef
1 green bell pepper seeded and diced into small pieces
2 cloves of garlic, minced
1 medium onion, chopped
2 ribs of celery split in half lengthwise then diced into small pieces
2 small or 1 large can light red kidney beans with liquid
1 small can dark red kidney beans with liquid
2 cans tomato soup
2 cans of water (use the soup cans for measuring)
1 teaspoon chili powder
salt and pepper to taste

In a soup pot or dutch oven, brown the ground beef, onions, celery, garlic, and green pepper until the beef is well cooked and the vegetables are soft. Drain any excess fat or grease from the pot. Add the kidney beans with liquid, 2 cans of tomato soup, and the two cans of water. Stir until mixed thoroughly. Add the chili powder and salt and pepper to your liking. Stir until blended. Cook on low heat stirring occasionally for 15-20 minutes until the vegetables are softened more. If it is too thick, add some more water to make it "soupy." You may add a little sugar (1 tablespoon) if you feel it tastes too acidic. Set aside for 5 minutes for flavors to mingle then serve. You can serve with Oyster crackers, saltines, shredded cheese and/or a dollop of sour cream on top with chopped green onions. Excellent the next day after chilling over night in the refrigerator. Just add a little water because it will be thick. This also freezes very well for future use.

NOTE: We often served left over chili the next day over cooked rice, macaroni, spaghetti or on a mound of mashed potatoes or a large baked potato.