Start by chopping the onion and celery. The recipe calls for two ribs of celery, but I only had three so I decided to use them all. I also prefer pre-chopped garlic in a glass container, but feel free to chop or press fresh garlic if you like.
Next, combine chopped vegetables and ground beef in a large skillet over medium-high heat. Break the beef apart and incorporate the veggies.
Then sprinkle the seasonings into the mixture...
Brown the beef until it's no longer pink (the vegetables will be soft). Drain off any excess fat.
Transfer the beef mixture to a crock pot, and add the canned ingredients (crushed tomatoes, kidney beans, green chilies, and tomato paste). *Because I don't know what to do with leftover tomato paste, I add the whole can.*
Stir the ingredients together until they are incorporated. Cook on high for 4 hours...
Serve with shredded cheese and a dollop of sour cream. :)
Beef Chili
1 lb. lean ground beef (90/10)
2 cloves garlic, chopped fine
2 T. chili powder
1 t. ground cumin
1 (28 oz.) can crushed tomatoes
1 (15 oz.) can kidney beans, drained and rinsed
1 medium onion, chopped
2 stalks celery, chopped
1 (8 oz.) can diced green chilies
2 T. tomato paste
Brown beef, onion, celery, garlic, chili powder and cumin. Drain off any excess fat. Transfer mixture to a crock pot. Add tomatoes, beans, chilies, and tomato paste. Stir well. Cook on high for 4 hours. Garnish with sour cream and/or shredded cheddar cheese.
2 cloves garlic, chopped fine
2 T. chili powder
1 t. ground cumin
1 (28 oz.) can crushed tomatoes
1 (15 oz.) can kidney beans, drained and rinsed
1 medium onion, chopped
2 stalks celery, chopped
1 (8 oz.) can diced green chilies
2 T. tomato paste
Brown beef, onion, celery, garlic, chili powder and cumin. Drain off any excess fat. Transfer mixture to a crock pot. Add tomatoes, beans, chilies, and tomato paste. Stir well. Cook on high for 4 hours. Garnish with sour cream and/or shredded cheddar cheese.
