I make two batches of this chili for our Open House just before Christmas every year. This is the recipe for one batch:
| 1 1/2 lb (750 g) | Ground beef, medium |
| 1 | Red bell pepper |
| 2 | Green peppers |
| 1 | Onion, large (5-6 in diameter) |
| 4 | Celery stalks |
| 8 oz (227 g) | Mushrooms, sliced |
| 1 bud | Garlic |
| 4 cans | Kidney beans |
| 2 cans | Ground tomatoes, large |
| 1 can | Diced tomatoes, large |
| Canola or olive oil | |
| Chili powder, salt, pepper, cayenne, oregano, basil, Italian seasoning, parsley flakes, dried chives, roast garlic powder, ground habanero pepper, etc., to taste |
- Chop the onions and peppers into bite-size pieces (1/2 -3/4 in long). Slice the celery stalks into thin slices. Peel the garlic cloves and chop.
- Sauté the peppers in a large frying pan with liberal quantities of canola or olive oil, until tender.
- While sautéing, empty the cans of tomatoes into a large pot and heat over low heat.
- Add the sautéed peppers to the tomatoes.
- One after the other, sauté the celery, sliced mushrooms, chopped onion, and the chopped garlic in oil, and add to the tomatoes.
- Drain the kidney beans and add to the large pot. Stir frequently to prevent burning.
- Season to taste.
- (Optional) remove a portion into a microwaveable dish, for vegetarians.
- Fry the ground beef until nicely browned, seasoning liberally. Add to the pot and adjust seasonings.