Ingredients
Equipment
Method
- Chop onion, celery, and green bell pepper into small, uniform pieces.
- Heat canola oil in a large skillet over medium heat. Add chopped vegetables and sauté until tender but not browned, about 5 minutes.
- Add ground beef to the skillet. Break it into small pieces while cooking until all pink has disappeared and meat is well browned.
- Blend the stewed tomatoes until smooth.
- Add blended tomatoes, chili powder, and water to the meat mixture. Stir to combine.
- Reduce heat to low and simmer for 2-3 hours, stirring occasionally. Add more water if needed to maintain desired consistency.
Notes
This chili gets better with time, making it perfect for make-ahead meals. For extra depth of flavor, try adding a splash of dark beer or coffee while simmering. Serve with cornbread, sour cream, shredded cheese, diced avocado, or fresh cilantro. Can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.