2 lbs. 93% lean ground beef
5 stalks celery, diced
1 green pepper, chopped
1 large sweet onion, chopped
2 T. oil
1 can dark red kidney beans, drained
1 can chili beans
1 can chili-ready diced tomatoes
1 can Campbell’s tomato soup
4 cups water
5 bay leaves
15 whole cloves
3 T. chili powder
1 t. cumin
1 tsp. smoked paprika
½ tsp. cocoa powder
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. red pepper flakes
½ tsp. chipotle powder
½ tsp. oregano
¼ tsp. ground cinnamon
½ tsp. sugar
2 tsp. salt
10 drops hot sauce
Prepare spices by making a bouquet garni of bay leaves and cloves, placing herbs in cheesecloth and sealing with butcher’s twine. Then measure remaining seasonings and dump into a bowl.
In a large pot (at least 6-8 quarts), brown ground beef, then remove from pot, leaving juices.
Sauté vegetables until translucent, adding up to 2 T. oil if needed. Then add beans, tomatoes, tomato soup, browned ground beef, 4 cups water, the bouquet garni and seasonings. Add hot sauce. Simmer covered for 2 hours and let it bubble – not boil – like a witch’s brew. Serve with cornbread and your favorite chili toppings.
BRENDA’S TIP: A bouquet garni is the French term for herbs wrapped in cheesecloth. It’s also handy if you don’t wish to fish tiny cloves out of your chili pot! Been there, done that!
Recipe by Brenda McCasson, Verendrye Electric Cooperative
