Mamas Chili

• 1 Tablespoon Olive Oil
• 1 cup White Onion, Diced
• 1 cup Celery, Chopped
• 1- 1/2 pound Ground Beef
• 4 cloves Garlic, Minced
• 2 whole 28 Oz Cans Of Diced Tomatoes
• 1 bottle Beer (preferably An Amber Or A Stout)
• 2 Tablespoons Chile Powder
• 1 teaspoon Cumin
• 1 teaspoon Dried Thyme
• 1/2 teaspoons Cayenne Powder
• 1/2 teaspoons Crushed Red Pepper Flakes
• 1 whole 16 Oz Cans Of Kidney Beans, Drained
• 1 whole 16 Oz Cans Of Black Beans, Drained

1. Saute onion, celery and garlic in olive oil about 7-8 minutes.
2. Add ground beef and cook until no longer pink.
3. After the meat cooks, if there is a lot of grease, you might want to skim some off, but dont take all of it.
4. As they say, there is flavor in the fat!
5. Add the tomatoes and beer and let cook for about 5 minutes.
6. Then add the spices, drained kidney beans and black beans.
7. Also add salt to taste!
8. Bring to boil, then reduce heat.
9. Cover and let simmer for at least an hour.
10. You can let it cook as long as you want or need to.
11. Just keep an eye on it to make sure it doesnt get too thick.
12. If needed, you can add more beer (or water if you want to).
13. The cooking time listed above includes just one hour of simmering, but as you know, chili tastes better the longer it cooks!
14. When its done, I like to throw it over some rice and put some sour cream and freshly grated cheddar cheese on top, which provides a lovely cooler temperature to contrast with the hot chili!

olive oil, white onion, celery, ground beef, garlic, tomatoes, amber, chile powder, cumin, thyme, cayenne powder, red pepper, kidney, black beans

Taken from tastykitchen.com/recipes/main-courses/mamae28099s-chili/ (may not work)