Chili My Way

• 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

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.

unsalted butter, oil, red bell pepper, green bell pepper, yellow onion, celery, kale, garlic, ground beef, kosher salt, chili powder, cayenne pepper, ground coriander, ground cumin, garlic, onion, paprika, bay leaf, fresh ground black pepper, tomato paste, water, enchilada sauce, kidney beans, pinto beans

Taken from www.food.com/recipe/chili-my-way-516466 (may not work)