Chelsea's Everyday Chili

There are probably more ways to make chili than there are to make gumbo, potato salad, and spaghetti sauce combined.  I was always fascinated by chili recipes for that reason.  I love dishes that give you the freedom to be imaginative and creative.  Over the years I have put everything in my chili experiments from carrots to pineapple, from mango to molasses, from black eyed peas, to pork n' beans: it's always good.  My wife Chelsea is a chili fanatic.  She likes to eat chili with cornbread and honey (she mixes it all up which I don't care for, but she swears by it.)  Over the last five years, chili has been my "I'm sorry dish," the day after I misbehave.  So we had chili last night.  It was delicious, I was forgiven, and yet another recipe was born.  This recipe is a nod to our New Orleans style of cooking and flavors; not to mention my wife who puts up with me!  I'd recommend going crazy with this dish and eat it with whatever you can think up as add ons: sour cream, diced onion, cheese, avocado, pineapple, cornbread crumbles, whatever!!!

CHELSEA'S EVERYDAY CHILI

PREPARTAION MEAT

1 LB GROUND ROUND 85/15

1 TBSP SALT

1 TSP BLACK PEPPER

1 TSP GRANULATED ONION

1 TSP GRANULATED GARLIC

1 TSP CUMIN

1 TSP CHILI POWDER

MIXING INSTRUCTIONS

• IN MEDIUM MIXING BOWL COMBINE ALL INGREDIENTS AND SET ASIDE

PREPARATION CHILI

2 TBSP CORN OIL

1 LB SEASONED GROUND MEAT

1 EACH VIDALIA ONION - DICED

1 EACH LARGE GREEN BELL PEPPER - DICED

2 RIBS CELERY - DICED

1 EACH MEDIUM JALAPENO PEPPER - DICED (OPTIONAL)

2 15OZ CANS DICED TOMATOES WITH GREEN CHILIS (WITH LIQUID)

1 TBSP SALT

1 TSP GRANULATED ONION

1 TSP GRANULATED GARLIC

1 TSP CUMIN

1 TSP CHILI POWDER

1/2 TSP CORRIANDER

1 TBSP OREGANO LEAVES

2 EACH BAY LEAVES

1 TSP SUGAR

1 15OZ CAN CHILI BEANS (WITH LIQUID)

1 15OZ CAN BLUE RUNNER CREOLE STYLE RED BEANS

2 CUPS NO SODIUM BEEF STOCK (OR WATER)

1 BUNCH GREEN ONIONS - DICED

COOKING INSTRUCTIONS

• IN LARGE DUTCH OVEN OR SAUCE POT, HEAT OIL OVER MEDIUM HIGH HEAT 1-2 MINUTES
• ADD SEASONED GROUND MEAT
• COOK OFF THE GROUND MEAT STIRRING OFTEN ABOUT FOR ABOUT 10 MINUTES UNTIL MEAT IS BROWNED (DO NOT STRAIN)
• ADD ONION, BELL PEPPER, CELERY, AND JALAPENO.
• CONTINUE COOKING STIRRING OFTEN UNTIL ONIONS START TO BECOME CLEAR
• ADD DICED TOMATOES
• CONTINUE COOKING STIRRING OFTEN UNTIL LIQUID REDUCES TO A SAUCE CONSISTENCY AND IS NOT WATERY
• ADD DRIED SEASONINGS, CHILI BEANS, RED BEANS, AND BEEF STOCK
• CONTINUE COOKING UNTIL MIXTURE COMES TO A BOIL
• REDUCE HEAT TO LOW AND COVER COOKING FOR NO LESS THAN TWO HOURS STIRRING AT LEAST EVERY TEN TO FIFTEEN MINUTES TO PREVENT STICKING
• ADD GREEN ONIONS DURING THE LAST 15 MINUTES OF COOKING
• CHILI SHOULD NOT BE WATERY OR LIKE PASTE. IT SHOULD BE IN THE MIDDLE LIKE A HEARTY SOUP.

PREP TIME - 2 HOURS 30 MINUTES

YIELD - APPX 1 GALLON