I should admit that the base of this recipe comes from my trusty Southern Living cookbook – my go-to reference guide, but I have added some items as well as increased the cooking time … enjoy!

4 stalks celery, chopped

3 green onions, chopped

2 – 4 cloves garlic, minced (I love garlic!  So my chili always gets at least 4 cloves!)

1 large onion, chopped (I always tend to gravitate towards Vidalia onions – I prefer a sweeter onion.)

1 green pepper, chopped

1 red pepper, chopped (This will add a nice fresh sweet bite.)

1 T olive oil (I always use EVOO)

1 pound ground beef

1 pound sirloin chunks (I usually purchase the packaged beef meant for stews and cut the pieces in half.)

1 (15 oz.) can tomato sauce

1 (6 oz.) can tomato paste

2 1/2 cups water

6  T chili powder (Penzey’s is the best and they offer all levels of heat.)

salt

pepper

1 t. baking soda

chocolate (I will explain)

1 (16 oz.) can red kidney beans, undrained

Condiments: I don’t need to tell you what tastes good on your chili … I can eat it right out of the pan with nothing or smother it with cheddar cheese and scoop it with saltines!

Once you’ve prepped all of that you’ll want to stop and enjoy a refreshing cocktail because you just chopped and minced your way into deserving a break!  I use one of my largest pots for chili because I like to see eveything that’s going on in the pan while it’s coming together.  So pour your olive oil in the pan and saute all of your veggies until they’re tender.

Some people will advise you to brown your meat with your veggies, but I cringe at the loss of flavor when you drain off the excess fat from the meat.  I’m convinced you’ll lose the vegetable goodness.  So, empty your veggies into a heat safe bowl and set aside while you brown the meat.  I let the cubed steak get a head start and then I add the ground beef.  Drain off excess fat.

Combine your meat and veggies, let them communicate with one another for a minute or two and then add your chli powder.  Adding your powder now is a little unconventional, but the meat and veggies will absorb the heat and flavor of the powder much more than just flavoring the sauce.  When the mixture looks a little pasty add your tomoato sauce, paste, and water.  Bring to a simmer.

Add salt and pepper to taste.  Add baking soda to stablize the acidity of the tomato products.  If you have chocolate in the house, be it chips or a candy bar (plain chocolate, roughly chopped) throw a handful in the pan … you’ll just have to trust me on this … you will not make your chili taste like candy … as a matter of fact, my husband never knew I added chocolate to my tomato based sauces until he caught me in the act … it will enhance the many flavors brewing in this savory dish.

This needs to simmer and fill your house with wonderful aromas for at least an hour and a half.  I have been known to let my chili cook all afternoon – you would just need to add water periodically and stir often.  The truth is your chili improves with age … much like a good woman.

You’ll want to add your beans about 15 minutes before you’re ready to serve the chili.

Enjoy!  I know you will!