Chili My Way

Name: Chili My Way
Ingredients: 1 tablespoon unsalted butter; 2 tablespoons oil; 1 red bell pepper, diced; 12 green bell pepper, diced; 1 jalapeno, minced (or small can of El Pato Jalapeno Salsa); 1 yellow onion, diced; 2 celery ribs, diced fine; 2 -4 cups kale, chopped (yes, kale!); 1 tablespoon garlic, minced; 1 -2 lb ground beef; 1 teaspoon kosher salt; 1 12 tablespoons chili powder; 1 teaspoon cayenne pepper; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon granulated garlic; 3 tablespoons dehydrated onion; 1 teaspoon paprika; 1 bay leaf; 1 teaspoon fresh ground black pepper; 6 ounces tomato paste; 4 cups water; 28 ounces enchilada sauce (I like El Pato); 15 12 ounces kidney beans, with juice; 15 12 ounces pinto beans, with juice

25 ingredients

9 steps

Ingredients

1 tablespoon unsalted butter
2 tablespoons oil
1 red bell pepper, diced
12 green bell pepper, diced
1 jalapeno, minced (or small can of El Pato Jalapeno Salsa)
1 yellow onion, diced
2 celery ribs, diced fine
2 -4 cups kale, chopped (yes, kale!)
1 tablespoon garlic, minced
1 -2 lb ground beef
1 teaspoon kosher salt
1 12 tablespoons chili powder
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon granulated garlic
3 tablespoons dehydrated onion
1 teaspoon paprika
1 bay leaf
1 teaspoon fresh ground black pepper
6 ounces tomato paste
4 cups water
28 ounces enchilada sauce (I like El Pato)
15 12 ounces kidney beans, with juice
15 12 ounces pinto beans, with juice

Directions

1

Add the oil & butter to a large stockpot over high heat.
2

Add the bell pepper, jalapeno, celery, and onions.
3

Sprinkle with salt and cook until tender, about 5 minutes (if they start to look dry then put in a slash of water).
4

Add the garlic and kale, saute 1 minute longer.
5

Add in the ground beef and break it up a bit, cook until the meat looks done (about 7 to 10 minutes).
6

Add in the chili powder, cayenne, coriander, cumin, granulated garlic, dehydrated onion, paprika, bay leaf and black pepper - cook about 1 minute.
7

Add in the enchilada sauce and tomato paste, stir and cook 2 minutes.
8

Stir in the 4 cups of water, kidney and pinto beans (with their juice!
9

); lower the heat and simmer, about 2 hours.