Pat's Recipes
Parson's Table Chili Recipe from Pat Avetta
2006
2 pounds ground chuck
12 oz. (2 cans) whole kernel corn
2 cans (1 pound) tomatoes
2 cans (1 pound) red kidney beans
1 pint tomato juice
2 large onions - chopped
1 stalk celery - chopped
1 Tbsp chili powder
1 Tbsp Worcestershire sauce
Brown meat in a large pot. Add other ingredients and cook 1 hour.
Add one cup of ketchup if not thick enough.
This is a simple but wonderful recipe from the Parson's Table in High Point,
and it makes enough to share with friends!