====== Chef Geoff's Chili ======

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Copyright © 2005 Geoffrey Alan Washburn

Using the Creative Commons Attribution-NonCommercial-ShareAlike 2.0 License

=== Ingredients ===

  * 2 medium or 1 large onion \\ (I have used red, sweet, white, and vidalia onions; all work well)
  * 2 celery hearts \\ (I really like the way the celery comes out, and it provides a nice way to add bulk, so I use a lot. More or less can be used as desired.)
  * 1 tablespoon olive oil \\ (Joy of Cooking recommends bacon drippings, which sounds like it would taste really good, but I generally do not have drippings and this tends to be healthier)
  * 2 tablespoons green pepper Tabasco sauce \\ (optional, though I still recommend it because it gives it a nice zing without being overpowering)
  * 1 - 2 pounds lean ground beef \\ (I have tried substituting ground turkey on occasion, but it tends to turn out a little dry (room for further experimentation). So instead I try to use 93% or leaner beef.)
  * 2 cans or 3.5 cups diced peeled tomatoes (with juice) \\ (I tend to buy a can containing garlic rather than adding garlic separately)
  * 1 teaspoon finely diced garlic \\ (For if you don't buy a can of tomatoes with garlic)
  * 1 teaspoon celery salt \\ (can substitute regular salt if desired)
  * 2 bay leaves
  * 2 teaspoons sugar
  * 1/4 cup dry red wine \\ (optional)
  * 1 - 2 cans or 10 - 20 tablespoons tomato paste \\ (can be optional, but I find that it helps produce a much thicker chili)
  * 1 - 2 tablespoons chili powder \\ (more or less can be used to taste, but 2 tablespoons seems to provide good flavor without being too overpowering for the amount I make)
  * 1/4 teaspoons cayenne pepper power \\ (optional, adds a little extra kick)
  * 1/2 teaspoon paprika
  * 1/4 teaspoon black pepper
  * 1 bunch of scallions
  * 1 - 2 cans of red kidney beans \\ (add more or less depending on how you want to bulk things and how much you like kidney beans)
  * 1 bell pepper

=== Directions ===

  -  Dice the onions, keeping some medium and large sized chunks. Place into a large pot.
  - Clean the celery and cut it into eighth to quarter inch cross-wise slices. Add to the pot.
  - Add the olive oil to the pot with the onions and celery and begin sauting on medium to high heat. Stir occasionally.
  - After the onions and celery have been sauted for a few minutes, add the meat and the green pepper Tabasco sauce, and continue to saute until the meat is lightly browned.
  - Add the celery salt, sugar, bay leaves, and dry red wine. Stir.
  - Stir in the tomato paste.
  - Add the paprika, black pepper, chili powder, and cayenne pepper. Stir.
  - Continue to stir for a minute or two and the cover the pot, set the burner to low heat. Cook for at least an hour, two hours or longer if time allows.
  - An hour before you stop cooking, stir in the kidney beans.
  - A few minutes before you stop cooking, dice the bell pepper into small to medium chunks and stir into the pot.
  - When finished cooking stir in chopped scallions to taste.
  - Allow a few minutes for cooling before serving.