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
|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|
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.
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.
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.
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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