Great chili for when the fall chill arrives:
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, crushed
1 stick celery, sliced
1 lb lean ground beef
2 teaspoons chili powder
Pinch of cayenne pepper
1 tablespoon chopped oregano
13 (oz) can crushed tomatoes
2 table spoons tomato paste
1 teaspoon soft brown sugar
1 tablespoon red wine vinegar or cider vinegar
13(oz) can red kidney beans, drained and rinsed
1. Heat oil in a large, heavy based pan. Add the onion, garlic and celery and, stirring, over medium heat for 5 minutes, or until softened.
2. Add the ground beef and stir over high heat for 5 minutes, or until well browned. Add the chili powder, cayenne and oregano. Stir well and cook over medium heat for 5 minutes.
3. Mix in the tomatoes, tomato paste and 4 (oz) of water. Simmer for 30 minutes, stirring now and then.
4. Add the sugar, vinegar and beans and season to taste with salt and freshly ground black pepper. Heat through for 5 minutes before serving.
This recipe only makes enough for four servings. If you follow it, it should take about 10 minutes to prepare and 50 minutes to cook.
When I make this recipe I multiply everything by 4. When you do this it takes longer to prepare and to cook. Usually I use ground turkey and lean ground beef. Sometimes I use ground venison and lean ground beef. I substitute green and yellow peppers for the celery. I like the color they add to the bowl. Instead of adding water in step 3 I add tomato juice. I also go heavier on the red wine vinegar in step four. I probably add 6 to 8 tablespoons for my version of this chili.
This recipe makes a very comfortable bowl of chill. If you would like a spicier bowl of chili go a little heavier on the chili powder and cayenne. DonвЂ™t overdo the cayenne. I have never made this recipe in its basic format. Four bowls just are not enough chili. I always make more so I have some to freeze give to others. By the way if should make some don’t forget us.