Sandy's Chili

Directions

1. 1
   Heat a large stockpot on high for about a minute, then add oil, followed by the onions, celery, green pepper (optional), and just a little of the garlic.
2. 2
   Reduce heat to medium high and saute the veggies for a couple minutes, stirring frequently.
3. 3
   Add the meat, breaking it up as you put it into the pan.
4. 4
   Continue to saute and stir for a couple of minutes.
5. 5
   Sprinkle in a Tbsp of the chili powder so that meat and veggies are nicely seasoned with it.
6. 6
   Keep stirring and cooking for another 3-4 minutes, or until the meat gets browned a bit.
7. 7
   Lower the heat to medium and add the rest of the garlic, the kidney beans with the liquid in the can.
8. 8
   Add the tomatoes and their liquid to the mixture.
9. 9
   The tomatoes should be broken up either on a chopping board or you can crush them with your hands before putting them into the chili.
10. 10
    You don't want whole big tomatoes, but you do want some chunks.
11. 11
    Stir everything together.
12. 12
    Add the rest of the spices (rub the basil and oregano between your palms to release the flavor) and the chili powder and stir.
13. 13
    Taste and add salt if needed.
14. 14
    Some canned tomatoes have enough salt that you won't need more.
15. 15
    Lower the heat so the pot simmers and let everything cook for at least an hour.
16. 16
    It can be cooked longer as well, we've done up to 3 hours.
17. 17
    Stir the pot every once in a while.
18. 18
    Keep the heat fairly low because the tomatoes tend to scorch or burn at higher heats.
19. 19
    Note: If the chili still tastes flat and adding more chili powder, basil, or oregano doesn't help, try shaking in some garlic powder or celery salt.
20. 20
    You can also try a pinch of sugar (only a pinch), but it's not recommended unless you've oversalted.