Chili

My really good friend Bonnie gave me her chili recipe and I promise you it's AMAZING! I did however leave out the green chilies as I have taste buds that think ketchup is perfectly spiced.

Also, the recipe calls for ground chuck but according to the butcher that no longer exists so he told me to use a fattier ground beef. 

Here's what you need: Diced tomatoes, kidney beans, pinto beans, chopped celery, tomato sauce, onion, and ground beef. Oh and spices!

Brown a little over 2 pounds of the beef.

Make sure to break up the meat so it's in small pieces.

Here comes the secret part of this chili.... you HAVE to rinse your meat. If you don;t you will have a layer of fat in your chili.

But if you rinse your chili with cold water the fat will clump and float to the surface and thus gross you out! So, rinse with hot water!

Now it's all a matter of dumping everything into a huge pot.

In your BIGGEST pot you have dump the cooked 2 pounds of beef, a whole bag of chopped onion (the equivalent to one whole white onion chopped), 4 tablespoons chopped celery, (2) 15 ounce cans of diced tomatoes liquid included, (2) 15 ounce cans of pinto beans liquid included, (2) 15 ounce cans of kidney beans liquid included, (2) 8 ounce cans of tomato sauce, 2 cups water, 2 teaspoon salt, 1 teaspoon pepper, 1 tablespoon ground cumin, 4 tablespoons chili powder and 1/2 teaspoon garlic powder. Turn your stove to medium high and stir often. Once it begins to lightly boil turn down to low and simmer for an hour stirring often.

An hour later and you are set!

This recipe makes approximately 3 quarts. Also, the original recipe from Bonnie was doubled because I need a huge amount for some upcoming holiday potlucks and I figured if you are going to make something this good you should have enough for lots of leftovers!

Enjoy!