° 2 lbs. Ground beef
° 1 can (29 oz) tomato sauce
° 1 can (29 oz) red kidney beans, undrained
° 1 can (29 oz) pinto beans, undrained
° 1 cup diced onion
° 1/2 cup diced green peppers
° 1/4 cup diced celery
° 3 medium tomatoes, chopped
° 2 tbsp. ground cumin
°3 tbsp. Chili powder
°1 1/2 tsp. black pepper
°2 cups water
Brown the ground beef in a skillet over medium-high heat. Drain off the excess fat.
In a large saucepan, combine the seared meat, tomato sauce, beans, borlotti beans, onion, green pepper, celery, and diced tomatoes. Add
ground cumin, chilli powder, black pepper and salt to the pan and mix well. Add
water and mix again.
Bring the chili to a boil over high heat, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
After an hour, check the consistency of the peppers by adding some water. If it’s too runny, let it cook uncovered for a few more minutes to thicken.
Serve hot with your choice of toppings such as B. grated cheese, diced onions and sour cream.