Sweet and Spicy Ground Beef Chili
Description
This sweet and spicy chili made with ground beef, kidney beans, and tomatoes is perfect for your next party or tailgate--serve it as a main dish or an appetizer with chips.
Ingredients
•
6 1/2 pounds ground beef
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salt and ground black pepper to taste
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3 (12 ounce) cans stewed tomatoes
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1 (12 ounce) can tomato paste
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2 1/2 tablespoons chili powder
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2 tablespoons white sugar
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2 teaspoons garlic salt
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1 tablespoon olive oil
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1 bunch celery, chopped
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1 1/2 yellow onions, finely chopped
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1 large green bell pepper, chopped
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1 large red bell pepper, chopped
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4 jalapeno peppers, seeded and chopped
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2 tablespoons minced garlic
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1 (29 ounce) can light red kidney beans, undrained
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1 (29 ounce) can dark red kidney beans, undrained
Directions
1
Heat a large nonstick skillet over medium-high heat. Season ground beef with salt and pepper; cook and stir in batches in the hot skillet until browned and crumbly, 5 to 7 minutes per batch. Remove meat to a colander to drain and then set aside in a large bowl. Drain and discard grease from skillet between batches.
2
While meat is cooking, combine stewed tomatoes, tomato paste, chili powder, sugar, and garlic salt in the bowl of a food processor; blend until smooth.
3
Heat olive oil in a 16-quart pot over medium-high heat. Add celery, onions, green pepper, red pepper, jalapeno peppers, and garlic. Cook and stir until vegetables have softened and onion has turned translucent, 7 to 10 minutes. Add reserved meat, stewed tomato puree, and undrained light and dark red kidney beans. Simmer for 1 hour.