Perfect Chili

Name: Perfect Chili
Ingredients: 2 Tablespoons Olive Oil; 1 Tablespoon Butter; 3 whole Onions, Chopped; 4 stalks Celery, Chopped; 2 whole Jalapenos, Stem And Seeds Removed And Finely Diced (leave Some Seeds In For Heat); 3 pounds Ground Beef; 16 ounces, weight Canned Kidney Beans, Drained And Rinsed; 16 ounces, weight Canned Black Beans, Drained And Rinsed; 3 packages Chili Seasoning (1.25 Ounce Packet, I Use McCormick); 3 cans Tomato Sauce (29 Ounce Cans); 1 Tablespoon Chili Powder; 1 teaspoon Cumin; 1/2 teaspoons Red Pepper Flakes

13 ingredients

4 steps

Ingredients

2 Tablespoons Olive Oil
1 Tablespoon Butter
3 whole Onions, Chopped
4 stalks Celery, Chopped
2 whole Jalapenos, Stem And Seeds Removed And Finely Diced (leave Some Seeds In For Heat)
3 pounds Ground Beef
16 ounces, weight Canned Kidney Beans, Drained And Rinsed
16 ounces, weight Canned Black Beans, Drained And Rinsed
3 packages Chili Seasoning (1.25 Ounce Packet, I Use McCormick)
3 cans Tomato Sauce (29 Ounce Cans)
1 Tablespoon Chili Powder
1 teaspoon Cumin
1/2 teaspoons Red Pepper Flakes

Directions

1

In a large Dutch oven or stock pot, add the oil and butter. Turn the heat on the burner to medium high. Once the butter is melted and the oil is hot, add the onions, celery and jalapenos. Let these cook until the onions begin to turn translucent. Add the ground beef and break it up with a wooden spoon or spatula. Cook the beef until it is no longer pink. Add the beans, chili seasoning packets, tomato sauce, chili powder, cumin and red pepper flakes.
2

Turn the burner down to medium heat and cover. Let this simmer for at least 30 minutes stirring a few times during that half hour. I like to let this simmer for at least an hour and I stir at least 5 times mainly because I can't keep myself out of it.
3

Serve with additional onion, jalapeno, cheddar cheese and sour cream if you wish.
4

Enjoy!