Chili · Dutch Oven · homemade · Recipe

Best Chili I Ever Made

1 celery rib
2 carrots
1 yellow onion
2 cloves garlic
2 tablespoons olive oil
1 pound ground beef
1 can tomatoes and green peppers (mild)
1 large can crushed tomatoes or 2 regular cans
1 can black beans (rinsed)
1 can red beans (rinsed)
2/3 cup Salsa (mild)
1 can Corn (drained)
1 teaspoon paprika
1/2 teaspoon chili powder
4 shakes Texas Pete Hot Sauce – 6 oz

Grated cheese
Corn Chips

Put the celery, carrots, yellow onion and garlic cloves in the food processor until chopped or chop it very fine by hand.
Put olive oil in a large pot or dutch oven and empty the contents of the food processor in to it once the oil has warmed up on medium heat. Cook until the onions become caramelized using a little water to deglaze if needed. Add beef and cook until the beef is fully cooked. Add rotel tomatoes, black beans, red beans, and crushed tomatoes. Then the spices.
Let simmer for 35 min to an hour and then add the Salsa and the can of corn right before serving. That way the corn is still a little crunchy and sweet.

Serve up with grated cheese and corn chips and enjoy.

I couldn´t get enough of this chili. The whole pot was eaten in less than 24 hours by me and my family.

If you enjoy savory dishes like stew, roast, chili and such I recommend investing in a Dutch Oven things cook up more even and you can take it from the stove and pop it in the oven. If you watch cooking shows they talk about using them all the time.


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