Chili con Carne
from Carmen San Agustin as printed in the Leblon Finatinas Para Guam (Guam Cookbook), used here with the permission of Y Inetnon Famalaoan

1/2 cup chopped onions
1/2 cup chopped green pepper
2 lbs ground beef
3 Tbs brown sugar
3 Tbs chili powder
1/4 cup chopped celery
2 cloves garlic, minced
1 can (28 oz) whole or stewed tomatoes
3 tsp salt
3 cans (1 lb ea) kidney beans

Saute onions, celery, green pepper and garlic until lightly brown. Add meat and saute until brown. Add tomatoes, sugar, salt and chili powder. Cover and bring to a boil. Simmer for 45 minutes. Add kidney beans and cook 15 minutes longer.

Yield: 6 to 8 Servings