1.5-2 lbs ground beed
2-3 medium onions, diced
3-4 celery stalks, diced
1 large red bell pepper, diced
1 can of red kidney beans, drained (you could also use 2 cans - will feed more people!)
1-2 fresh jalapeno peppers, finely minced
3-4 tbsp chili powder
2-3 cloves minced garlic
1 tsp black pepper
2 tsp ground cumin
1-2 tsp salt
1. Heat up a couple of tsp of oil in a stock pot and brown the onions and ground beef, breaking up large chunks as you go along. I like to really get in there with the stirring, evaporate all the liquid and get some good caramalization on my meat.
2. Next, add the rest of your ingredients and stir to combine.
3. Add six cups of water to the pot and stir again. Allow the mixture to come to a boil, then cover and simmer over a low heat for 2 to 2.5 hours. Serve with bowls of shredded sharp cheddar, sour cream, diced fresh tomatoes, diced onions and chopped cilantro. This way people can personalize their individual portions.