My Favorite Chili

2 Tbsp Baklouti Chile Olive Oil
1 medium onion, diced
1/2 Cup celery, chopped
1 medium red bell pepper, diced
1 clove garlic, diced
1-1/2 lbs ground beef
1 tsp Sea Salt, Fine
1 Tbsp New Mexico Chile, Powder
1 Tbsp Cumin, Ground
1 tsp Paprika, Premium Grade
1 4 oz can tomato paste
2 Tbsp brown sugar
1 Cup beef broth
1 Cup chicken broth
1 Cup salsa
1 14 oz can diced tomatoes
1 8 oz can green chiles
1 15 oz can black beans, drained and rinsed
1 15 oz can chili beans
1 can white hominy beans

shredded cheddar
sour cream

Add olive oil to a large dutch oven over medium-high heat. Once the oil is hot, add the onions, celery, and bell pepper. Sauté until vegetables are soft, about 4 minutes. Add garlic and sauté until fragrant. Add ground beef to garlic – vegetable mixture, breaking it up with the back of a wooden spoon. Cook until meat is browned, about 6 minutes.

Add spices, tossing to coat, and cook for about 2 minutes. Stir in tomato paste and brown sugar. Add beef and chicken stocks and scrape up any browned meaty bits from the bottom of the pan. Bring chili to a simmer then add salsa, diced tomatoes, green chiles, and beans. Continue to simmer, on medium-low, for 1 hour, stirring occasionally to keep the ingredients from sticking to the bottom of the pan.

Top as desired and serve!

This recipe comes from customer Anita V. of Des Moines and it won 1st Place at our 2018 Iowa State Fair Chili Contest.