- 1 lb 93/7 ground beef
- 1 lb 80/20 ground beef
- 1 C beef stock
- 1 can kidney beans, drained and rinsed
- 1 can chili beans, low sodium
- 1 onion
- 3 cloves garlic
- 1 green pepper
- 2 serrano chili peppers
- 3 stalks celery
- 3 carrots
- chili powder
- curry powder
- garlic salt
- celery salt
- salt/pepper (to taste, a little with each step)
Put the beef into a large stockpot, and break it apart a little bit. Then fill with cold water so that it covers the meat by about 2 inches. Let simmer until the meat is completely broken down and about 2 C liquid remain in the pot. Stirring occasionally throughout the entire cook time.
While the meat is simmering, put the following into a food processor: the kidney beans, onion, garlic, green pepper, Serrano chiles, celery, carrots. Puree, then add to the stock pot. Then add the can of chili beans, whole, do NOT puree these.
Next add the herbs/spices, and this is done to your palette; I like to add a little bit of each then let it simmer, then add more, etc. I tend to go heaviest on the cumin, chili powder and paprika! Drop to med/low heat and let simmer, stirring occasionally, until ready to eat! The longer you let it simmer, covered on low, the more the flavors have a chance to meld together. If it starts to get a little too thick, just add a little more water.
If you’re like me and you like to add a dollop of sour cream to your bowl of chili, try fat free greek yogurt – less fat and more protein, and you can barely tell the difference!