A perfect warm meal for a cold evening!
Dovetailig Tip: Use this leftover chili on your baked potatoes on day 5.
|2 tablespoons||olive oil|
|2 pounds||ground beef|
|2 stalks||celery, chopped|
|1||green bell pepper, chopped|
|3 (14-ounce) cans||stewed tomatoes|
|1 (10-ounce) can||diced tomato with green chiles (such as ro*tel)|
|1 (14-ounce) can||tomato sauce|
|2||(1.25 ounce) packages chili seasonings (such as mccormick® mild chili seasoning mix)|
|1 (14-ounce) can||kidney beans, undrained|
|1 (14-ounce) can||pinto beans, undrained|
|salt and ground black pepper to taste|
|1 tablespoon||white vinegar, or more to taste|
Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.