Chili

• 3/4 to 1 lb ground chuck or sirloin
• 28 oz can of diced tomatoes
• 15 oz can of red kidney beans, could also use pinto beans
• 1/2 medium white onion
• 2 tbsp chopped celery
• 2 tbsp chili powder
• 1/2 tbsp ground cumin
• 1 teasp salt
• 1/2 teasp ground black pepper
• 1/4 teasp garlic powder
• 1 cup water
• 4 oz diced green chilis, with liquid

1. 1. Brown the ground chuck over medium heat, breaking into small pieces with the spatula. Add a dash of salt and pepper while cooking.
2. 2. Start all other ingredients in a large pot over medium heat.
3. 3. Add the meat once browned/cooked.
4. 4. Over medium heat, bring to a simmer. Reduce the burner to low, and continue simmering 50-60 minutes (minimum), stirring occassionally.

ube, tomatoes, kidney beans, white onion, celery, chili powder, ground cumin, salt, ground black pepper, ubc, water, green chilis

Taken from www.epicurious.com/recipes/member/views/chili-50106350 (may not work)