Now, listen here, if you’re fixin’ to make a good ol’ pot of chili with vegetables and beef, ya came to the right place. This chili’s got all the goodness of meat and veggies, and it’s a hearty, fillin’ meal that’ll warm ya right up.
First things first, you gotta get yerself some good beef. Now, don’t just go grabbin’ any ol’ meat from the freezer; ya want ground beef for this, about 2 pounds worth. If you can, get some with a bit of fat in it, makes it tastier. The secret here is brownin’ that beef real good. Toss it in a big ol’ pot on medium-high heat and let it get all brown and sizzly. Don’t be scared of a little stickin’; that’s flavor, honey! Brown bits means taste, and ya want every bit of it for this chili.
Once ya got the beef good and browned, take it out and set it aside. Don’t be throwin’ away the drippin’s left in the pot either; those little brown bits are gold.
Now for the veggies. This ain’t a plain meat chili, oh no – we’re throwin’ in some hearty veggies for flavor and health. Here’s what ya need:
- Onions: Chop up about 2 cups worth. Onions are gonna make the chili smell so good, your neighbors might come knockin’.
- Garlic: Just four cloves, minced up real small. Garlic adds that little kick, ya know?
- Plum Tomatoes: Grab a big ol’ can of 28 ounces of plum tomatoes. Squash ’em down a bit to get them juices all minglin’ with the meat.
- Green Pepper: One of these bad boys, chopped up. It’ll add a bit of color and a nice crunch.
- Celery: About two stalks, chopped. Adds a good flavor base – don’t skip it!
Now, ya take those onions, garlic, green pepper, and celery, and put ’em in the pot with the beef drippin’s. Let ’em cook on medium heat, stirrin’ now and then, till they’re soft and smellin’ nice and good. This here’s where the flavor builds up, so don’t rush it
