Chili

Today I changed up our favourite chili recipe just a little bit. The original was from my sister-in-law, but I can never leave a recipe alone. Everyone needs a go-to chili recipe, and this is ours. Nothing fancy-schmancy...just down-to-earth ingredients.


Chili

2 lbs ground beef
1 1/2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
3 Tbsp chili powder
2 tsp ground cumin
1 1/2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1/2 tsp dried oregano
1/2 tsp brown sugar
1/8 tsp cayenne pepper
Dash or two of tabasco sauce
1 large can (796 mL / 28 oz) diced tomatoes
1 can (284 mL, 10 1/2 oz) tomato soup (do not dilute)
1 small (5.5 oz) can tomato paste
1/2 cup beef broth (more or less depending on how thick/thin you like your chili and how long it simmers. I usually use about 1/2 cup)
398 mL can red kidney beans, drained and rinsed
398 mL can pork and beans (I pick out the pork chunk cause I can't stand it in there!)

Place ground beef, onion, green pepper, and celery in a large, deep saucepan. Saute until almost ground beef is browned. Drain off excess fat if necessary. Add the rest of the ingredients. Bring to a boil. Reduce heat and simmer for at least 1 1/2 hours, stirring occasionally. You can then transfer to a slow cooker and cook on low for 3-5 hours.


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