Chef Stephen’s Recipe for Easy Chili

Ingredients:

• 2 lbs ground beef

• 1 medium to large yellow onion, diced

• 3 clove garlic, crushed or finely diced

• 1 green bell pepper, diced

• ½ cup finely diced celery (about 3 or 4 stalks)

• 1 Tbs cumin

• 1 Tbs New Mexico red chili powder (your preferred heat level)

• 1 tsp smoked paprika

• 1 tsp celery seed

• 1 tsp each salt and pepper

• 1 bay leaf

• 1 28 oz can dice tomatoes

• 1 8 oz can tomato sauce

• 1 small can pinto beans

(optional) cheddar cheese, chopped green onions, and sour cream for garnish

In an appropriately sized stock pot, brown the beef over medium heat until halfway cooked through and drain most of the liquid. Add in the onion and cook until fragrant, about 2 to 4 minutes, stirring often. Add in garlic, bell pepper, and celery and stir well.

Transfer this mixture to a crock pot and add in spices, diced tomatoes, tomato sauce, and beans. If you choose not to have beans, add in half a can of water using the crushed tomato can as a guide. Cook for 5 to 7 hours on the low setting. Serve in bowls and garnish to your liking.

Notes: This is a basic recipe. Feel free to use your own blend and proportions of spices. Some suggestions: oregano, thyme, marjoram, and cayenne pepper if you like it spicy. Also, if you’d like and have the time, you can toast your spices (not the bay leaf) until fragrant before adding them to the rest of the mixture. It’s probably best to do this on low to medium heat to prevent burning. Toasting your spices this way can deepen the flavor profile of the dish you’re creating. Enjoy!