Beef Chili with Kidney Beans

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Amount: Feeds your whole DANG family!

2 lbs of Beef Chuck (ground or I prefer small dicing by hand, removing tough sinew)

1 each - onion (small dice)

1 each - green bell pepper (small dice, no seeds)

1 each - jalapeno (small diced, no seeds)

1 stick - celery (small diced)

4 cloves - garlic (minced)

1 large can - tomatoes, crushed or diced, no salt

1/2 small can - tomato paste

1 can - kidney beans (drained, rinsed)

3 Tbs - rice vinegar

1/4 cup - ancho chili powder

1/4 cup - ground cumin

1 tsp - paprika

1 tsp - garlic powder

1 tsp - powder (unsweetened)

1/2 tsp - ground cinnamon

1/2 tsp - dried or fresh chopped oregano

1/2 tsp - chipotle powder (optional for heat)

few dashes - Tabasco sauce (optional for heat)

1/4 tsp - cayenne (optional for heat)

salt/black pepper

Sweat onion, peppers, jalapeno, celery, garlic, heavy pinch of kosher salt with oil on med-high until very soft and slightly caramelized (not burnt!) about 5-10 minutes.  Add diced meat.  When meat is all brown, add spices and cook for 2 minutes.  Add tomato paste and cook for a few more minutes.  Add canned tomatoes and bring to a boil.  Cover with lid and lower heat to a simmer.  Simmer for 1 hour+ or until meat is tender and all the flavors start to blend together into one.  Add rice vinegar.  Adjust seasonings by adding more spices, heat, or salt, and cook down the spices for another 15 minutes.  If it gets too dry, add stock/water.  If it’s too wet, cook it with the lid off to reduce.  Add beans at the last minute and warm through.  Try serving with sour cream, shredded cheese, avocado, red onion, cilantro and CORNBREADDDDD!