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Gary's Chili
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Source: Gary Engel
| 2 tablespoons | olive oil |
| 2 medium | onions, diced |
| 2 cloves | garlic, minced |
| 2 stalks | celery, diced |
| 1 | red pepper, diced |
| 1 pound | ground sirloin |
| 1 teaspoon | crushed red pepper flakes |
| 1 tablespoon | ground cumin |
| 2 tablespoons | chili powder |
| 1 teaspoon | black pepper, freshly ground |
| 1 teaspoon | kosher salt |
| 40 ounce can | kidney beans, with juice |
| 28 ounce can | diced tomatoes, with juice |
| 14 ounce can | tomato sauce |
| 1 cup | water, suit to desired consistency |
Heat oil in a 6 quart pot. Add onions and stir fry for two minutes. Add garlic and celery and stir for a minute. Add pepper and stir until vegetables are slightly tender. Add beef and stir until the pink i gone. Breakup the beef into small pieces as you stir. Add spices and stir. Stir in the beans, tomatoes, and water. Slowly bring to a simmer and continue at a simmer for about 45 minutes. Stir occasionally. Serve over macaroni.
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