Monday, April 22, 2013


This is a pretty basic chili recipe that we have been making for years.  The kids love the beans so I always make sure to add plenty if I have them.  This time around I added a pinch of freshly ground chili pepper which gave it some kick, but just enough.  My daughter, like most kids, has a pretty low tolerance for any heat, so I was pleased when she ate her whole bowl.  And then promptly chased it down with two glasses of milk!

1 pound ground beef
1 onion, diced
3 stalks celery, thinly sliced
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon dry garlic
1 48 ounce can tomato juice
1 can medium chili beans
1 can kidney beans
a pinch of red pepper flakes
salt and pepper

Heat a tablespoon of oil in a large pot and add the beef, onion, and celery.  Sauté until meat is browned and vegetables are tender.  Add a teaspoon of salt and 1/2 a teaspoon of pepper and all remaining spices and cook 1 minute more.  Add all remaining ingredients and bring up to a boil.  Reduce to a simmer  for at least 1 hour.   Taste and adjust seasonings if necessary.

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