Award-Winning Chili

• 1 pound Ground Beef
• 1 pound Ground Pork
• 1 whole Large Onion, Chopped
• 4 cloves Garlic, Minced
• 1 whole Green Bell Pepper, Chopped
• 1 whole Red Bell Pepper, chopped
• 2 cups Celery Finely Chopped
• 1/4 cups Chili Powder
• 2 Tablespoons Cumin
• 1-1/2 teaspoon Cayenne Pepper
• 28 ounces, weight Canned Diced Tomatoes
• 28 ounces, weight Canned Whole Tomatoes
• 6 ounces, weight Canned Tomato Paste
• 1 can (15 Oz. Can) Kidney Beans, Rinsed
• 1 can (15 Oz. Can) Pinto Beans, Rinsed
• 1 can (15 Oz. Can) Black Beans, Rinsed
• 12 ounces, fluid Beer
• 1/4 cups Brown Sugar
• Salt And Pepper, to taste
• Suggested Garnishes: Fritos, Cornbread, Cheddar Cheese, Sour Cream, Chopped Onions, Cilantro

1. Pour 2 tablespoons olive oil into a pot over medium heat. Add meat, season with salt and cook until browned. Remove cooked meat using a slotted spoon and set aside. Drain fat, leaving some to sautee vegetables.
2. Add onions, garlic, peppers and celery. Season with salt. Sautee until soft and onions are translucent. Return meat to the pot with the vegetables. Stir to combine. Season with chili powder, cumin and cayenne pepper.
3. Add canned tomatoes, rinsed beans and tomato paste, stirring to combine. Incorporate the beer. Add brown sugar to taste. Allow to simmer for at least 15 minutes, then adjust seasonings as desired.
4. Serving suggestion:
5. I like to start with cornbread, particularly in this instance when I didn't have any Fritos on hand to satisfy the corn fix in my chili. (By the way, make cornbread while your chili is simmering away.)
6. Ladle the chili on top of the cornbread, add the cheese, a spoonful of chopped onions, a dollop of sour cream, and a smattering of cilantro.
7. Bon Appetit!

ground beef, ground pork, onion, garlic, green bell pepper, red bell pepper, celery, ubc, cumin, cayenne pepper, tomatoes, tomatoes, tomato paste, kidney beans, pinto beans, black beans, ubc, salt, fritos

Taken from tastykitchen.com/recipes/soups/award-winning-chili/ (may not work)