Sheffield Chili with Beans
There are more chili recipes than grains of sand on a beach, and we like many ourselves. We especially like our own Sheffield Chili with Beans recipe because it is simple to make. It also has a great flavor which you can adjust by using different chile powders. We change up the chile powder we use as well depending on what we have at home in the pantry or if we want a different spiciness level. Try ours to see if it meets your taste. We hope you like it as much as we do. To accompany your chili, try either our Crusty Bread or Jalapeno Corn Muffins. Both are great with chili, soups, stews or by themselves.
1 ½ pounds ground beef
3 14.5 oz cans petite diced tomatoes
1 Cup Coarse Chopped Onion
1 Cup Coarse Diced Celery
1 Cup Coarse Diced Green Pepper
6-8 Cloves of Garlic, chopped
2 Tablespoons Ancho Chile Powder (adjust for taste)
1 15 oz can Red Kidney Beans, drain and rinse
1 15 oz can Black Beans, drain and rinse
1 Cup Corn (optional)
1 Tablespoon Cayenne or other hotter chile powder, if additional heat desired
Salt & Pepper to taste
Brown ground beef in a frying pan. Add garlic, salt & pepper and cook until all pink is gone. Pour off the fat and add to the rest of the ingredients. Simmer on low heat for 1 to 1 ½ hours. After 1 hour, check for doneness. The onions, celery and green pepper should be tender. Simmer longer if needed. Add a bit of water if needed to keep the liquid from cooking away, but still keeping a “chili consistency”, not soupy.
Serve with fresh chopped onion and shredded cheese as a garnish.