I served this chili to a friend who had won 1st place in a chili cookoff and he swooned, calling it the best chili he had ever tasted. High praise, coming from him. The key to success is to cook this chili the day before so the many layers of flavour have a chance to marry. That takes it over the top.
Course: Main Course
Keyword: Chilli, Ground Beef
1 ½cupschopped celeryabout 3-4 stalks
2green bell peppersseeded and chopped
1red bell pepperseeded and chopped
128 oz can diced tomatoes
114 oz can stewed tomatoes
214 oz cans tomato sauce
15.5 oz can tomato paste
315 oz cans kidney beans, drained
14 oz can green chillies
½tsphot saucelike Tabasco, or to taste
¼tspcayenne pepperor to taste
2 ½tspsaltor to taste
1tspfreshly ground black pepper
Brown the hamburger in a large pot.
Add onions, mushrooms, celery and bell peppers and sauté until softened.
Add the garlic and sauté 30 seconds.
Add the rest of the ingredients and stir to combine.
Simmer gently over low heat, covered, for at least 2 hours, stirring occasionally.
After 2 hours, taste and adjust the salt, pepper and chili powder/cayenne pepper according to your taste.
Simmer 1 more hour, stirring occasionally. The longer it simmers, the better it will taste.
Cool, then refrigerate at least 24 hours to allow the flavours to mingle.