Ahhhh....Fall is upon us my friends. Walking into my house last night and my fingers were even wait for it...cold. Oh yes, I do love fall. Everyone out there is singing fall's praises and I'm one of them. The food, the smells the ah...football? I guess I'll take it because it seems to come as a package...fall and football that is.
I think Chili is wrapped up in that package as well. This is one of our favorite recipes for chili. I grew up on this stuff...with a few modifications of course. This recipe makes a big o' batch so make some and freeze the rest so when those nippy (yeah, I said it) days and nights set in you will be like "no big deal, I just have chili in my freezer because I'm cool like that." Just trying to help.
(this recipe makes A LOT so make it, eat it, freeze it, then eat it again)
2 tablespoons olive oil
1 tablespoon butter
3 onions, diced (reserve a small amount for serving)
4 ribs celery, diced
2 jalapenos, finely minced (reserve a few slices for serving if you wish)
3 pounds ground beef (much better to not use super lean for this. We used 85% lean I believe)
1 16 oz can kidney beans, drained and rinsed
1 16 oz can black beans, drained and rinsed
3 packets of Chili Seasoning (we like the McCormic mild)
3 29 oz cans of tomato sauce
1 15 oz can tomato sauce
1 tablespoon chili powder
1 teaspoon cumin
a few shakes (or about a teaspoon or so) red pepper flakes
Cheddar cheese, corn chips and sour cream for serving
In a large Dutch oven or stock pot, add the oil and butter. Turn the heat on the burner to medium high. Add the onions, celery and jalapenos. Let these cook until the onions begin to turn translucent. Add the ground beef and break it up with a wooden spoon or spatula. Cook the beef until it is no longer pink. Add the beans, chili seasoning packets, tomato sauce, chili powder, cumin and red pepper flakes.
Turn the burner down to medium heat and cover. Let this simmer for at least 30 minutes stirring a few times during that half hour. I like to let this simmer for at least and hour and I stir at least 5 times mainly because I can't keep myself out of it : )
Serve with additional onion, jalapeno, cheddar cheese and sour cream if you wish.
Recipe by: Mrs. Schwartz