One-Hour Chili

• 1 tablespoon canola oil
• 1 cup onion, chopped
• 1/2 cup carrot, minced
• 1/2 cup celery, diced
• 1/2 cup green pepper, diced
• 1 1/2 lbs ground chuck
• 2 garlic cloves, minced
• 1 (10 ounce) can Rotel Tomatoes, diced
• 1 (11 ounce) can cream of tomato soup (condensed type)
• 1 (15 ounce) can dark red kidney beans
• 1 (15 ounce) can ranch style beans or (15 ounce) can chili hot beans
• 1 (12 ounce) bottle beer or (12 ounce) bottle water
• 1 tablespoon chili powder
• 1 tablespoon cumin powder
• 2 teaspoons oregano
• 1/2 cup cilantro, chopped
• 1 tablespoon hot sauce (or more)

1. Heat oil in deep pot, add all vegetables and allow to saute slowly for 10-15 minutes, insuring that the vegetables are very soft.
2. When vegetables are soft, add ground chuck right into the pot with the vegetables; brown and stir to break up. Cook until all pink is gone. Drain any excess fat.
3. Add minced garlic, stir and cook another 1-2 minutes.
4. Add all remaining ingredients. Clean out cans with a little water and add that too. Allow to simmer 30 minutes.
5. Serve with chopped onion, cilantro, shredded cheese and sour cream.

canola oil, onion, carrot, celery, green pepper, ground chuck, garlic, tomatoes, cream of tomato soup, dark red kidney beans, ranch style beans, water, chili powder, cumin powder, oregano, cilantro, hot sauce

Taken from www.food.com/recipe/one-hour-chili-348632 (may not work)