1stalkcelery (one single stalk, not a bunch)ends removed
1large white onionfinely diced
1canstewed tomatoesabout 14 ounces
1candiced tomatoes with green chiles (such as Rotel)about 10 ounces
1tablespoontomato paste
1teaspoonwhite wine vinegar
1 tablespoonchili powder
1teaspooncumin
¼teaspooncayenne pepper
½teaspoongarlic powder
½teaspoononion powder
salt and pepper to taste
Instructions
In a large skillet, brown and then drain the fat off of your ground beef. Set aside.
Run the stewed tomatoes through a food processor and add to a large pot.
Next, run your diced tomatoes with green chiles and add them.
Run your celery stalk through the food processor next and add it to the chili.
Add the ground beef and onion. Stir well.
Add the tomato paste, vinegar, and spices. Stir well.
Bring to a low boil and then reduce to a low heat let simmer for about two hours. Stir occasionally.
Notes
If chili seems too thick, add ⅓ cup of water.
If you want to use your slow cooker for this recipe, you absolutely can! Brown the ground beef and drain the fat, then add all the ingredients to your slow cooker, plus ⅓ cup of water. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.