This is cribbed with tweaks from an article on TSR.
- 2 lbs ground beef 85%, browned and drained
- 1 (29 ounce) can tomato sauce
- 1 (29 ounce) can kidney beans (with liquid)
- 1 (29 ounce) can pinto beans (with liquid)
- 1 cup diced onion (1 medium onion)
- 1 cup diced poblano pepper, 1 pepper (substitute 7oz can chopped green chiles)
- ¾ cup diced celery (3 stalks)
- ¼ cup crushed garlic (6 cloves)
- 3 medium tomatoes, chopped or (substitute 29oz can chopped tomato)
- 2 -3 teaspoons cumin powder
- 2 tablespoons chili powder
- 2 teaspoons ground oregano
- 1½ teaspoons black pepper
- 1 teaspoons chipotle pepper powder
- ½ teaspoon cayenne pepper powder
- 2 cups water (substitute 2 cups tomato juice, omitting salt)
- 2 teaspoons salt
Brown ground beef in a large skillet and drain. Combine olive oil, onion, garlic, poblano pepper and celery and black pepper in a large pot or dutch oven. Sauté over medium heat until aromatic, about 4 minutes. Combine remaining ingredients and simmer uncovered 1½ to 2 hours, stirring occasionally until liquid is reduced. Serves 12.