2 large onions, chopped
1-1/2 cups celery, chopped
4 bell peppers (a mix of red and green), chopped
5 cloves garlic, minced
1 habanero chile pepper, chopped (or jalapeño, for a milder chili)
4 Tbsps olive oil
2 lbs ground sirloin
2 28-oz cans whole peeled tomatoes
4 oz ketchup
2 oz tomato paste
1 cup water
4 bay leaves
1 Tbsp kosher salt
2 heaping Tbsp black pepper, or more to taste
3 Tbsp ground cumin
2 Tbsp cayenne pepper
5 Tbsp chili powder, mild or hot, to taste
2 Tbsps dried oregano
4 Tbsps paprika
2 28-oz cans dark red kidney beans, rinsed and drained
In
a large heavy pot or Dutch oven, sauté onions, peppers, celery, garlic
and chile pepper for 5 minutes in olive oil. In the meantime, in a
frying pan, brown the beef. Drain off the fat, and add beef to the
vegetables. Break up the tomatoes (hint: cut them into the pot with
kitchen shears) and add to the pot with ketchup, tomato paste, 1 cup
water, and bay leaves. Stir to combine. Add remaining seasonings, and
bring to a simmer. Stir in the kidney beans and cook, uncovered, on low
heat for 1 hour. Adjust salt and pepper to taste. Can be made ahead;
cool, cover and refrigerate.