Ingredients:

  • 2 lbs lean ground beef (80/20 or 90/10)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 large white onion, finely diced (150g)
  • 3 stalks celery, finely chopped (120g)
  • 1 green bell pepper, diced (130g)
  • 29 oz tomato sauce
  • 29 oz diced stewed tomatoes, undrained
  • 15 oz kidney beans, rinsed and drained
  • 15 oz pinto beans, rinsed and drained
  • 4 oz diced green chiles, mild
  • 1/4 cup chili powder
  • 1 tbsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp granulated sugar
  • 1/2 tsp cayenne pepper
  • 2 cups water

Instructions:

  1. Place the ground beef in your large pot over medium high heat. Season with salt and pepper. Break the meat into very small crumbles is key to the texture.
  2. Add the salt and pepper to the beef as it browns until no pink remains and a slight crust forms.
  3. Remove the beef from the pot and drain away the excess grease. Leaving too much fat will result in an oily film on the surface later.
  4. In the same pot, add the diced onion, celery, and green bell pepper. Cook for 5-7 minutes until the onions are translucent.
  5. Add the browned beef back into the pot with the vegetables.
  6. Pour in the tomato sauce, undrained stewed tomatoes, green chiles, and 2 cups of water.
  7. Stir in the chili powder, cumin, garlic powder, onion powder, sugar, and cayenne pepper.
  8. Add the rinsed kidney and pinto beans to the mixture.
  9. Bring the pot to a boil, then immediately reduce heat to low. Simmer uncovered for 1 hours 30 mins until thickened and dark red.
  10. Taste the chili and add a pinch more salt if needed before serving.