Beef Chili

Do you ever have one of those days where you're just not thinking clearly? Well, did I ever have that day last week... It was probably 30 degrees (celsius) outside, and that was the day I decided to make homemade beef chili. You see, not only did I decide to make the chili, but it was also the same day I made the blueberry crumb bars. Ridiculous. The chili itself was incredible, but my goodness, was the house ever hot! Not that I'm complaining about the nice weather, but lets be honest, this could have been saved for a cooler day now that we're getting more of them. Oh well, I have to say it was worth it. The chili was probably one of the best beef chili's I've ever had. The chili had the perfect amount of spice and heat, and was the perfect ratio of beef, beans, veggies and sauce. We served it with homemade cheddar baking powder biscuits, and admittedly had it again the next day for dinner too. Same dinner day two doesn't happen very often around here, and so that's saying a lot about this chili. I hope you enjoy it as much as we did!

Beef Chili

Adapted from For the love of cooking

Serves: 8 or more

2 pounds ground beef

1 tsp olive oil

1 medium onion, diced

1 stalk celery, diced

1/2 bell pepper, diced

1/2 jalapeno, diced

6 cloves garlic, minced

2 tsp cumin powder

3 Tbsp chili powder

1 tsp black pepper

2 tsp salt

1/2 tsp oregano

1 tsp garlic powder

1 tsp sugar

1 796mL can diced tomatoes

1 398mL can tomato sauce (I used the no-salt added)

1 7oz can diced green chilies, undrained

3 14oz cans kidney beans, undrained

1 Tbsp white vinegar

1 bay leaf

1) Heat olive oil and cook onions, celery, bell pepper, and jalapeno until just tender (about 4 minutes). Add garlic, and cook another minute or so.

2) Add ground beef to vegetable mixture and cook until mostly browned (note - only do this if you have the time to let the chili simmer on the stove for awhile, otherwise ensure that the ground beef is thoroughly cooked).

3) Add all the spices, stir and cook for a few seconds.

4) Add the diced tomatoes, tomato sauce, green chilies and beans. Stir in vinegar and the bay leaf. Bring to a boil, then lower to a simmer, cooking on low heat for at least a couple of hours (Cook it all day if you can - I let it simmer for about 2 hours or so).

5) Remember to remove the bay leaf when you're ready to serve. Enjoy!