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

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Ingredients

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

Total:

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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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