Big P's Signature Chili Recipe

Ingredients

• 1 tablespoon vegetable oil
• ½ red onion, cut into large chunks
• 1 cup chopped celery
• 4 cloves garlic, coarsely chopped
• 2 pounds ground beef
• 2 (28 ounce) cans tomatoes, undrained and tomatoes chopped
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 (16 ounce) cans kidney beans, rinsed and drained

Step 1

Heat some vegetable oil in a large pot or Dutch oven over medium heat. Toss in the chopped onion, celery, and garlic, and cook them until they’re soft and fragrant, about 5 minutes. Add the ground beef to the veggies and cook it, breaking it up with a spoon, until it’s nicely browned and crumbly—this usually takes around 5 to 10 minutes. Once the beef is cooked, drain off any excess grease.

Step 2

Stir in the canned tomatoes, tomato sauce, water, Worcestershire sauce, chili powder, garlic powder, oregano, salt, and pepper. Bring everything to a boil, then lower the heat to medium-low, cover the pot, and let it simmer gently. Give it a good stir every now and then and let the flavors meld together for about an hour and a half.

Step 3

Towards the end, add the kidney beans and let the chili continue to simmer for another 10 minutes or so. Then it’s ready to serve—perfect with some cornbread or your favorite toppings!