1 1/2 pounds of 85/15 ground beef
2 tsp minced garlic or 2 cloves
1 large can kidney beans
1 large can of pinto beans
1 small can of blacks beans
1 large can of tomato sauce
8-10 stalks of celery, chopped
1 large pablano pepper, diced
2 tbsp Sriracha sauce
For my extra hot version you will also need...
2-3 jalapeno peppers, diced
1-2 Serrano peppers, diced
Chili Seasoning:
1/4 cup chili powder
1 tsp paprika
1 tsp cumin
1/2 tsp garlic powder
1 tsp kosher salt
1/2 tsp fresh cracked black pepper
1 tsp sugar
1/4 tsp cayenne (add more to taste)
Methods:
In a large stock pot, brown the beef and minced garlic. Add tomato sauce to pot. Drain and rinse each can of beans and add to the pot. Add celery and pepper(s). Mix seasoning together and add to the pot. Add Sriracha sauce. Add enough water to cover the contents and make the contents soup consistency of soup (3-5 cups), stir. Bring to a boil, then reduce heat and simmer for 30-45 mins, stirring regularly.
