Adapted from the recipe from Brenda Master’s mom
Chili has become so intricate that sometimes it is difficult to recognize. Here is the perfect recipe when you are looking for a straight up good chili without any flashy ingredients.
- 2 tbsp Olive Scene Harissa Olive Oil, divided
- 2 lb ground chuck (or 1 pound each ground chuck and ground pork)
- 1 medium onion, chopped
- 4 cloves garlic, crushed
- 2 celery stalks, chopped
- 1- 28 oz can crushed tomatoes
- 1- 14 oz can chopped tomatoes
- ½ - 1 cup water
- 14 oz can cannellini (white kidney) beans
- 14 oz can red kidney beans
- 1 tbsp chili powder
- 1 tsp each: ground cumin, oregano, basil and black pepper
- 2 tsp sea salt
- ¼ cup The Olive Scene Black Currant Balsamic Vinegar
- Heat 1 tablespoon oil in a large pot.
- Add the meat and sauté until brown.
- Remove the meat from the pot with slotted spoon.
- Drain the grease.
- Heat another tablespoon oil in the same pot. Add onions and celery, and sauté until soft, about 5 minutes.
- Add garlic and sauté another 2 minutes until aromatic.
- Add the meat back in along with the tomatoes, water, beans, salt and spices.
- Bring to a boil. Cover, lower heat, and simmer at least 1 hour, stirring occasionally to prevent sticking.
- Add the balsamic vinegar and simmer another ½ hour. Enjoy.
- Especially good when made the day before serving.
*18 Year Traditional, Dark Chocolate, Espresso, Jalapeño or Champagne Vinegar can be substituted for the Black Currant Vinegar