A week ago our ward held a Chili Cook-off, and this was our entry. It won the award for “Chunkiest Chili”. I’m pretty sure everyone that entered got an award.
The RO*TEL — no kidding, that’s how you spell/capitalize/punctuate it — tomatoes make this chili quite spicy. I’m just warning you. If you don’t like spicy, spicy chili, you can probably just use normal diced tomatoes and kick up the cumin and chili powder to your taste.
adapted from Food Network
- 1 pound ground beef, browned and drained
- 1 medium onion, diced
- 1 green bell pepper diced
- 2 cups chopped celery
- 2 (28-ounce) cans RO*TEL diced tomatoes
- 1 (28-ounce) can whole, peeled tomatoes
- Ground cumin
- Chili powder
- 1 (14 1/2-ounce) can pinto beans, drained and rinsed
- 1 (14 1/2-ounce) can black beans, drained and rinsed
- 1 (14 1/2-ounce) can kidney beans, drained and rinsed
- 1 package chili seasoning mix
In a skillet brown ground beef, drain and set aside.
Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and celery and saute briefly. Stir in the diced and whole tomatoes. Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.