It's cold enough now for a delicious batch of this spicy, hearty chili!
1 pound lean ground beef
1 cup chopped onion
10 garlic cloves, minced
2 cups chopped green peppers
1-1/2 cups chopped sweet red peppers
1-1/2 cups chopped celery
3 jalapeno peppers, seeded and chopped
3 cans (14-1/2 oz each) petite diced tomatoes, undrained
2 cans (16 oz each) kidney beans
1 can (28 oz) tomato sauce
1 can (12 oz) tomato paste
1 cup water
1/2 cup light beer (drink the remainder! haha!)
3 tbsp chili powder
1 tsp crushed red pepper flakes
In a Dutch oven or large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the peppers, celery and jalapenos. Cook and stir for about 8 minutes or until vegetables are crisp-tender.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.