Muddy Waters Chili

This chili combines ground beef, tomatoes, kidney beans and sharp, tasty blend of spices.

Recipe courtesy of Killer Chili by Stephanie Anderson; photography courtesy of Muddy Waters Smokehouse and Blues

Muddy Waters Chili

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    1 tablespoon canola oil 1/2 teaspoon cayenne pepper
    1 pound ground beef 1 tablespoon packed brown sugar
    1 green bell peppers, seeded and diced 1/2 teaspoon dry mustard
    1 yellow onion, diced 16 ounces canned kidney beans, drained
    2 stalks celery, diced 16 ounces crushed tomatoes
    1 jalapeno chile, minced 2 plum (Roma) tomatoes, diced
    2 cloves garlic, minced Salt and ground black pepper to taste
    1/2 teaspoon ground cumin 1/2 cup shredded Monterey jack or Cheddar cheese
    2 teaspoons chili powder Snipped fresh chives for garnish


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    • 1

      In a large, heavy skillet, heat the oil over medium heat and brown the beef. Add the green peppers, onion, celery, jalapeno, and garlic, and sauté until slightly tender.

    • 2

      Mix all the dry ingredients together in a separate bowl. Add to the beef mixture and stir thoroughly to avoid lumps. Cook until the vegetable are tender, about 10 minutes.

    • 3

      Add the kidney beans, crushed tomatoes, diced tomatoes, and salt and pepper and bring to a boil. Reduce the heat to low and simmer for 1 hour, stirring occasionally.

    • 4

      Place in a casserole dish, top with the cheese, and bake for 5 to 6 minutes, or until the cheese is melted. Garnish with the chives and serve.

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