Spicy Hearty Chili

• 1 pound lean ground beef (90% lean)
• 1 cup chopped onion
• 10 garlic cloves, minced
• 2 cups chopped green peppers
• 1-1/2 cups chopped sweet red peppers
• 1-1/2 cups chopped celery
• 3 jalapeno peppers, seeded and chopped
• 3 cans (14-1/2 ounces each) petite diced tomatoes, undrained
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 1 can (28 ounces) tomato sauce
• 1 can (12 ounces) tomato paste
• 1 cup water
• 1/2 cup light beer or nonalcoholic beer
• 3 tablespoons chili powder
• 1 teaspoon crushed red pepper flakes

1. In a large saucepan or Dutch oven coated with cooking spray, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the peppers, celery and jalapenos. Cook and stir for 8 minutes or until vegetables are crisp-tender.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

ground beef, onion, garlic, green peppers, sweet red peppers, celery, peppers, tomatoes, kidney beans, tomato sauce, tomato paste, water, light beer, chili powder, red pepper

Taken from www.tasteofhome.com/recipes/spicy-hearty-chili/ (may not work)