Everyone should have a go-to chili recipe. Whether it's a cold dreary day or game day, chili is a huge crowd-pleaser. Speaking of a crowd, this dish will feed the masses and is filled with classic flavors that are great on their own or even better served over a baked potato.
Recipe courtesy of Kelsey Nixon
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Heat the olive oil in a large Dutch oven or pot over medium-high heat. Brown the ground chuck until no longer pink. Add the celery, onions, bell peppers and garlic. Cook just until the vegetables start to soften, 3 to 5 minutes. 

Add the tomato paste and stir to coat the vegetables. Next, add the crushed tomatoes, chili powder, cumin and cayenne. Bring to a boil, then reduce the heat and simmer, 45 minutes. 

Add the beans to the liquid and simmer to heat through. Serve the chili topped with shredded Cheddar, chives and sour cream.

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