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Cut up the following vegetables:
4 cloves garlic, smashed and minced
1 large onion
5 stalks celery (making sure to use the celery heart including the leaves)
1⁄2 of a pepper (yellow, orange or red)
(optional: 3 carrots, diced)
In your largest pot, brown 2 lbs of ground chuck. When halfway browned, add the vegetables and continue browning.
If there is any grease remaining in the pot after the vegetables and meat are browned, drain it off. Add 1⁄4 cup of red wine, stirring to loosen any bits of meat stuck to the pain.
2 generous tsp of Milford Spice Adobo Chili seasoning
1 1⁄2 tsp salt
1⁄2 tsp freshly ground pepper
2 lg cans (28 oz each) tomatoes
Simmer covered at least half an hour, then add:
2 cans of drained, rinsed kidney beans.
I always sprinkle shredded cheddar over the top of the chili once I’ve ladled it into bowls. You could also add sliced scallions, avocado, whatever sounds good to you. And of course you can make this spicier but we don’t like our meals spicy, just flavorful.