Pete’s Easy Chili – A Hearty Chili with Beans

Pete’s Easy Chili recipe is a hearty, one pot meal you can throw together in the afternoon and let the flavors meld the rest of the day. Slow simmered chili is thicker and develops more flavor that ones made in 30 minutes, but are not any harder to make. There’s no trick to this treat! – the perfect dish for a dark and stormy night. Need to feed a big crowd, this recipe is easy to double or triple.

2 lbs. ground meat (I use meatloaf mix – beef/pork/veal, you can use any one or ground turkey)
2 cans fire roasted tomatoes – drained, liquid reserved
2 cans kidney beans – drained, liquid reserved
4 ribs of celery, sliced
4-5 cloves garlic, diced
2 medium onions, sliced
2 bell peppers, large diced
2 tablespoons chili powder
2 tablespoons smoked paprika
1 teaspoon ground coriander
1 teaspoon celery salt
2 tablespoons hot sauce (I use Crystal brand hot sauce)
1 teaspoon vegetable oil
Salt & Pepper

In a large Dutch oven, heat the oil over medium high heat. When the oil is hot, brown the ground meat with salt and pepper. Once the meat is browned, remove to a bowl and drain off any excess fat that has rendered out.

In the same pan, add the celery and onions and start browning. After the celery and onions have started to soften, add the garlic, chili powder, paprika and coriander. Stir to combine and brown for a minute. Add the rest of the ingredients except the reserved liquids from the tomatoes and beans.

Reduce heat to low, and cover to simmer. Stir occasionally, and check for liquid. If needed, add some of the reserved tomato and bean liquid a little at a time. Simmer for two to three hours.

Serve with shredded cheese, sour cream and a side of corn bread.

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