"Ladle in Red" Chili

Chill is in the air, so it's time for some chili around the Peake household! This is my favorite chili recipe, which I found in Taste of Home magazine (Feb. & March 2009). Not only does this chili taste amazing, but it's low fat too. I was really distressed yesterday because some of the recipes I frequently use for fall/winter were hidden away in one of our unpacked boxes. After about a half our of internet searching (waste of time) and another half hour of searching through boxes (worth it), I finally came across it. I thought I would share it since I felt it was worth spending an hour searching for it. Note: I've made a few slight modifications, for example, using 1 lb. of ground beef instead of 1.5 lbs and using chili beans in hot sauce instead of beans in tomato sauce (which I couldn't find).

"The Ladle in Red" Chili

1 lb. extra-lean ground beef
2 tsp. minced garlic
1 c. each diced celery, diced green pepper, and diced red onions.
1.5 tbsp. chili powder
1.5 tsp each, ground cumin and dried oregano
1 tsp. ground coriander
1/4 tsp. ground black pepper
1 (14.5 oz) can diced tomatoes, undrained
2 cups tomato sauce
1.25 cups beef broth
1 tbsp. hickory-flavored bbq sauce
1 can (16 oz) red kidney beans, drained and rinsed
1 can chili beans in sauce
3 tbsp. chopped fresh cilantro
1 tbsp. freshly squeezed lime juice
2 tsp. liquid honey

Cook beef and garlic in a pot over medium-high heat until beef is no longer pink. Stir in celery, green pepper, and red onion. Cook and stir for 3 minutes, or until vegetables begin to soften a bit.

Stir in chili powder, cumin, oregano, coriander, and black pepper. Cook for 1 more minute. Add undrained tomatoes, tomato sauce, beef broth, celery leaves, and bbq sauce. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.

Add beans and simmer, covered for an additional 10 minutes. Remove from heat and stir in cilantro, lime juice, and honey. Serve hot.

This chili is one of those recipes that tastes even better the next day, so if you want to make it the night before a busy week, it will still taste delicious! I recommend putting in a skillet of sweet cornbread and enjoy!