EASY HOMESTYLE CHILI

This easy homestyle beef chili has a robust tomato sauce and delicious balance of spices. It’s always a fight to keep my guys from snatching spoonfuls out of the pot while it simmers.

It’s an easy, yummy homemade meal that takes just minutes to throw together before you allow it to simmer on its own for an hour or two.

It tastes even better the next day and also freezes exceptionally well.

 INGREDIENTS

• 2 lbs lean ground beef

• 1 - 796 ml (29 oz) canned tomato sauce

• 1 - 540 ml (19 oz) canned red kidney beans, drained

• 1 - 540 ml (19 oz) canned 5 bean blend or pinto beans, drained

• 1 - 398 ml can baked beans

• 796 ml (28 oz) canned diced tomatoes, with juice

• 1 cup beef broth

• 1 large onion, diced

• 1 jalapeno, de-seeded and diced

• 1 green pepper, chopped

• 3 ribs celery chopped

• 1 tbsp cumin powder

• 3-4 tbsp chili powder, to taste

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 bay leaf

• 2 tsp salt

• 1/2 tsp sugar

• 1 tbsp butter (added at the end)

DIRECTIONS

• In a Dutch oven or heavy bottomed pot, brown the ground beef and drain the excess fat.

• Add the onions, peppers and celery and cook for 3-5 minutes.

• Add in the rest of the ingredients and bring to a boil.

• Lower heat to a simmer and continue to cook uncovered for 1-2 hours, stirring occasionally to avoid the bottom burning.

• Add the butter and stir until incorporated.

• Serve with rice, nachos, toast or baked potatoes.