- 1 tbsp olive oil
- 6 stalks of celery, diced
- 1 white onion, diced
- 5 cloves of garlic, minced
- 1 bell pepper (any color would work but I am not crazy about green, so I chose red), diced
- 1.5 tbsp cumin
- 1.5 tbsp coriander
- 1.5 tbsp smoked paprika
- 2 tbsp chili powder
- 1 28-oz can of diced fire-roasted tomatoes
- 2 chipotles in abodo sauce, minced
- 2 pounds of Ground Beef
- Salt and pepper to taste
Optional garnishes: avocado, sour cream, cheddar cheese, raw red onion, sliced jalapeños, whatever floats your chili bowl!
Get all of your aromatics assembled and ready for sautéing. Heat the olive oil over medium high heat in a heavy bottomed stock pot.
Cook until fragrant and slightly softened. Add the spices and continue cooking until they are toasted. (You will smell them and they will get physically darker in color.)
Add the tomatoes and the chiptoles peppers. If you like things spicy, add more of the adobo sauce. (I keep it to a tablespoon or so to make sure my kids can eat it.) Add the beef and let simmer for half an hour, making sure to stir every five minutes or so to ensure nothing burns.
Season to taste with salt and pepper. Serve piping hot with whatever garnishes you prefer. I opted for avocado, but my husband and son added cheddar cheese and sour cream to theirs. Enjoy!