Prep Time 15 min.
12 servings
Ingredients
2 tablespoons vegetable oil
2 cups diced white onion (1 large onion)
1 cup seeded and diced Anaheim chili (2 medium peppers)
⅔ cup diced celery (2 stalks)
2 pounds ground beef
3 tablespoons cornstarch
2 cups water
3 15-ounce cans petite diced tomatoes
1 29-ounce can dark red kidney beans (with liquid)
1 29-ounce can pinto beans (with liquid)
3 tablespoons chili powder
1 tablespoon granulated sugar
2½ teaspoons salt
2 teaspoons ground cumin
1½ teaspoons ground black pepper
1½ teaspoons garlic powder
Directions
- Heat the oil in a large pot over medium heat. Add the onion, chili, and celery and cook for 5 to 8 minutes or until the onions become translucent.
- Add the ground beef and cook for 5 minutes or until no pink is visible. Be sure to crumble the beef as it cooks so that there are no big chunks in the pot.
- Dissolve the cornstarch in the water and add it to the pot along with the remaining ingredients. Bring the chili to a boil, then reduce the heat and simmer, uncovered, for 2 to 3 hours or until thick.
Stir every 15 to 20 minutes. Top with shredded cheddar cheese and chopped onion, if desired.
