Comfort Food From Iowa

Stormy Weather Chili

2 medium onions, diced

1 cup diced celery

2 tablespoons cooking oil

1 1/2 pounds ground beef

4 cups canned tomatoes

1 15 1/2-ounce can chili beans

1 to 2 15-ounce cans red kidney beans

salt and pepper to taste

1 tablespoon sugar

1 bay leaf

2 to 3 teaspoons chili powder

Sauté onions and celery in cooking oil in large kettle or pressure pan. When golden, stir in ground beef and brown until red is gone. Stir in remaining ingredients and simmer, covered, for 1 hour. A pressure pan will lower cooking time. Cook for about 20 minutes at 10 pounds pressure. Put pan under cold running water until pressure is down before trying to open the lid. Remove bay leaf before serving.

Up a Country Lane Cookbook, by Evelyn Birkby