Minnesota Chili

Name: Minnesota Chili
Ingredients: 1 pound Ground Beef (ground Chicken Or Ground Turkey Work Too); 2 teaspoons Olive Oil; 3 Ribs Celery, Diced; 1 Large Onion, Diced; 2 cans (15 Oz. Size) Diced Tomatoes; 3 cloves Garlic (finely Diced And Optional); 2 Jalapeno Peppers (finely Diced And Optional); 24 ounces, fluid Tomato Juice (or Sub Two 8 Ounce Cans Of Tomato Sauce Plus 2 Cups Of Water For The 24 Ounces Of Juice); 1/4 teaspoons Ground Cayenne Pepper (use More Or Less To Taste); 3 Tablespoons Chili Powder (use More Or Less To Taste); 1 teaspoon Ground Cumin (use More Or Less To Taste); 1/2 teaspoons Dried Oregano (use More Or Less To Taste); 1 teaspoon Kosher Salt (use More Or Less To Taste); 2 cans (15 Oz. Size) Kidney Beans (You Can Use Pinto Or Black Beans Instead)

14 ingredients

8 steps

Ingredients

1 pound Ground Beef (ground Chicken Or Ground Turkey Work Too)
2 teaspoons Olive Oil
3 Ribs Celery, Diced
1 Large Onion, Diced
2 cans (15 Oz. Size) Diced Tomatoes
3 cloves Garlic (finely Diced And Optional)
2 Jalapeno Peppers (finely Diced And Optional)
24 ounces, fluid Tomato Juice (or Sub Two 8 Ounce Cans Of Tomato Sauce Plus 2 Cups Of Water For The 24 Ounces Of Juice)
1/4 teaspoons Ground Cayenne Pepper (use More Or Less To Taste)
3 Tablespoons Chili Powder (use More Or Less To Taste)
1 teaspoon Ground Cumin (use More Or Less To Taste)
1/2 teaspoons Dried Oregano (use More Or Less To Taste)
1 teaspoon Kosher Salt (use More Or Less To Taste)
2 cans (15 Oz. Size) Kidney Beans (You Can Use Pinto Or Black Beans Instead)

Directions

1

In a large pot or skillet over medium high heat, use a wooden spoon to brown and break up your ground meat.
2

When the meat is browned, drain any liquid/grease off of the meat. Return the pan to the heat and add the olive oil.
3

Next add the celery and onion and stir to combine. Allow to cook for about 3 minutes until they just start to soften.
4

Add in the diced tomatoes, garlic, jalapeno peppers, and tomato juice. Stir to combine.
5

Add in the cayenne pepper, chili powder, ground cumin, dried oregano and salt and give the pot a big stir. Allow it to simmer on medium heat for about 10 minutes.
6

Rinse and drain your canned beans. Add the rinsed beans to the pot and give it a good stir. Allow the chili to simmer another 10 minutes to warm the beans.
7

After the 10 minutes, check the celery to verify it's done. It should be tender and this will be your signal that the chili is done.
8

Top with diced onion and shredded cheese and serve with warm cornbread. Tastes even better the next day!