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This recipe is form my Ultimate Southern Living cookbook and is written with very slight modifications. I have tried all sorts of chili recipes from competition to exotic and time consuming but I always come back to this one for its great taste and simplicity. I always cut the stew meat up into even smaller pieces before browning. I'm not sure what the "beans or no beans" argument is all about, but I'm born and raised in Texas and I do like some beans in my chili, it's up to you to add them or not....
- 4 stalks celery, chopped
- 3 green onions, chopped
- 2 garlic cloves, minced
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 tablespoon vegetable oil
- 1 lb ground beef
- 1 lb stew meat
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 2 cups water
- 6 tablespoons chili powder
- 1 teaspoon salt
- 1 dash pepper
- 16 ounces kidney beans, undrained
- Saute first 5 ingredients in hot oil in a large skillet over medium high heat until tender.
- Remove veggies from pan.
- After cutting into smaller pieces, rub salt and pepper over stew meat and brown in skillet along with ground beef.
- Place sauteed veggies and meat into crock pot.
- Add tomato sauce and next five ingredients into beef mixture and stir well.
- Cook on high for 4 hours then on low for 2-3 more hours.
- If more liquid is needed, sometimes I add a bit of beef broth and some jalapeno juice (for extra spice) or just some extra water.
- Add beans the last hour of cooking.
- Serve with an assortment of condiments: shredded lettuce, shredded cheddar cheese. diced onion, tortilla chips.