By: Brady Evans
Somehow our chatter drifted to the conversation of foods we hate. One of my guests professed to hating celery. Oh no. This recipe had fully 3 stalks of celery in it.
I had a decision to make: should I confess that there was celery in that night’s dinner or not?
Dinner was served outdoors while we mingled around a campfire. The light was dim so I’m not sure if my celery-hating dinner guest noticed the presence of the vegetable in our dinner or not. What I did notice was the HUGE serving he ate and the many compliments to the chef he gave. Celery or not, this chili was a hit.
Beef and Bean Chili (adapted from Jamie Deen’s chili seen on Apple a Day)
- 1 lb. mixed ground beef and Italian sausage, browned and drained
- 1 medium onion, diced
- 3 cloves garlic, peeled and diced
- 1 red bell pepper, diced
- 2 c. chopped celery
- 2 (28-oz. 830 mL) cans diced tomatoes
- 1 (15-oz., 450 mL) can diced tomatoes
- 2 TBSP ground cumin
- 1/4 c. chili powder
- 1 TBSP dried oregano
- 1/2 tsp. Cayenne pepper (optional)
- 1 (14.5-oz., 450 mL) can pinto beans, drained and rinsed
- 1 (14.5 oz., 450mL) can kidney beans, drained and rinsed
- salt and freshly-cracked black pepper, to taste
- In a skillet brown ground beef and sausage, drain and set aside.
- Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, garlic, red bell pepper, and celery. Saute briefly.
- Stir in tomatoes. Add cumin, chili powder, oregano, and Cayenne (if desired) and cook for about 8 minutes or until vegetables are tender.
- Add the beans and browned meat. Partially cover, and let simmer for 4 hours.
- Preparation time: 15 minute(s)