One-Hour Chili

Rich and hearty, but with lots of veggies that have been slow-cooked so that they seem to melt into the other ingredients. Don't scoff at the Tomato Soup in the recipe - it adds wonderful body and a bit of sweetness to balance the spice. If you like it hotter, kick it up with additional hot sauce. Bammmm!

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  tablespoon canola oil
• 1  cup onion, chopped
• 1⁄2 cup carrot, minced
• 1⁄2 cup celery, diced
• 1⁄2 cup green pepper, diced
• 1 1⁄2 lbs  ground chuck
• 2  garlic cloves, minced
• 1 (10 ounce) can Rotel Tomatoes, diced
• 1 (11 ounce) can  cream of tomato soup (condensed type)
• 1 (15 ounce) can dark red kidney beans
• 1 (15 ounce) can  ranch style beans or 1 (15 ounce) can  chili hot beans
• 1 (12 ounce) bottle beer or 1 (12 ounce) bottle water
• 1  tablespoon chili powder
• 1  tablespoon cumin powder
• 2  teaspoons oregano
• 1⁄2 cup cilantro, chopped
• 1  tablespoon  hot sauce (or more)

Directions

1. Heat oil in deep pot, add all vegetables and allow to saute slowly for 10-15 minutes, insuring that the vegetables are very soft.
2. When vegetables are soft, add ground chuck right into the pot with the vegetables; brown and stir to break up. Cook until all pink is gone. Drain any excess fat.
3. Add minced garlic, stir and cook another 1-2 minutes.
4. Add all remaining ingredients. Clean out cans with a little water and add that too. Allow to simmer 30 minutes.
5. Serve with chopped onion, cilantro, shredded cheese and sour cream.