Tanya's Chili

From:  Tanya Purcell

1 T. olive oil

1 lb. Ground beef (or chopped steak)

1 onion, chopped

3 cloves garlic, minced

½ green bell pepper

½ red bell pepper

½ cup celery (optional, if you don't have it on hand)

1 small can (4 oz) chopped green chilies

1 can beef broth

2 cans (14 ½ oz) diced tomatoes

1 can (15 oz) tomato sauce

1 can red kidney beans, drained, rinsed

1 can white beans, drained, rinsed

1 can black beans, drained and rinsed

1 T. chili powder

½ T. ground cumin

¼ tsp. Ground cayenne powder

(2 tsp Worcestershire sauce-added during last 30 minutes)

1. In a large pot, saute the ground beef with the 1 T. of olive oil until browned. 
2.  Add the onions, garlic and bell peppers, green chilies (& celery if you want it) and saute for another 5 minutes or until the onions are translucent.
3. Add the chili powder, cumin, cayenne pepper, tomatoes, broth and beans. 
4.  Reduce heat to low, cover and simmer for about one hour. 
5.  Add 2 tsp of Worcestershire sauce and remove cover and simmer for another 30 minutes or until you reach desire thickness.

*Hey Jaime girl, I put this all together from several different recipes and finally created my own. I have used it several years now and I have received compliments on it, so I hope you like it. There are so many different chili recipes. Some have way too much meat, others way too many kidney beans. I like this one because of the variety of different beans instead of just kidney beans and I like adding more vegetables to make it healthier. I read that rinsing the canned beans reduces the likelihood of bad gas:) That is always a plus! I hope you like it. I have made it without celery sometimes and without one of the bell peppers and it still turns out yummy. The longer it simmers, the better it tastes and it even tastes better the next day. The Worcestershire sauce really adds the perfect taste at the end. I wouldn't skip that. -Tanya:)