Ingredients
-
nonstick cooking spray
-
2 lbs ground meat
-
1 onion, diced
-
2 garlic cloves, minced
-
1 1/2 cups celery, chopped
-
2 (28 ounce) cans diced tomatoes, undrained (plain is ok, but with herbs or spices added are good too)
-
1 (28 ounce) can rotel, undrained (diced tomatoes with green chilis added)
-
ground cumin
-
chili powder
-
italian seasoning (optional, if diced tomatoes aren't seasoned with herbs)
-
dried basil (optional, if diced tomatoes aren't seasoned with herbs)
-
dried oregano (optional, if diced tomatoes aren't seasoned with herbs)
-
1 (14 1/2 ounce) can black beans, drained
-
1 (14 1/2 ounce) can kidney beans, drained
-
1 (14 1/2 ounce) can pinto beans, drained
-
1 dash crushed red pepper flakes
-
1 (1 1/4 ounce) packet chili seasoning mix (I use low-sodium Chili seasoning from McCormick)
-
shredded cheese, if desired
-
2 bell peppers, diced
Instructions
- In a skillet, brown meat. Drain and set aside.
- Spray a large (6- or 7-qt.) pot with nonstick cooking spray and heat over medium heat. Add the onion, bell peppers, garlic, and celery, and saute briefly.
- Stir in the diced tomatoes and the Rotel.
- Add several shakes of cumin and chili powder (I do it until I can smell them -- you can always add more later), and also the italian seasoning, basil and oregano, if using.
- Cook for about 8 minutes, or until the vegetables are tender.
- Add the beans, browned meat, red pepper flakes, and chili seasoning.
- Partially cover, and simmer for at least 4 hours.
- Serve with shredded cheese and cornbread, if desired.