Aunt Ann’s Chili

This is actually a secret recipe from my sister in law, Ann. She is an amazing baker and cook! I changed it up just a little bit. I probably shouldn’t post this because I was sworn to secrecy, but it is too good not to post. My children ask for this every fall so I want them to have this recipe forever! This chili stands out compared to any chili I have ever had.

Ingredients:

• 2 pounds ground beef
• 1 medium onion, chopped 
• 3-4 stalks celery, chopped
• 2 15 ounce cans diced tomatoes
• 1 15 ounce can tomato sauce
• 1 small can tomato paste
• 2 15 ounce cans kidney beans or 3 cups beans that have been soaked and cooked (measure out 3 cups after soaking/cooking) plus 1 cup of the bean cooking water. (One pound dried makes about 6 cups cooked and plenty of cooking water. I soaked and cooked 1 pound and then froze half for next time.)
• ¼ cup brown sugar or Rapadura unrefined cane sugar
• 3-4 tablespoons chili powder (add to taste)
• 1 tablespoon course Celtic sea salt
• 1 heaping tablespoon cumin

Directions: 

Brown ground beef in large soup pot and drain or don’t drain, depending on preference. I haven’t been draining lately, but it works either way.

Add onions and celery on top of browned beef.

Add ¾ Cup water to pot to prevent burning. Turn stove to medium low heat and steam for 10-15 minutes.

Add remaining ingredients.

Enjoy immediately or let sit or cook on low for a little while to let the ingredients come together.

Add cumin or chili powder to taste if necessary.

Serve with sour cream, shredded cheese and Fritos or tortilla chips or sourdough crackers.