Never-entered-in-a-contest-but-still-super-good Chili

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• nonstick cooking spray
• 2 lbs ground meat
• 1 onion, diced
• 2 bell peppers, diced
• 2 garlic cloves, minced
• 1 1/2 cups celery, chopped
• 2 (28 ounce) cans diced tomatoes, undrained (plain is ok, but with herbs or spices added are good too)
• 1 (28 ounce) can rotel, undrained (diced tomatoes with green chilis added)
• ground cumin
• chili powder
• italian seasoning (optional, if diced tomatoes aren't seasoned with herbs)
• dried basil (optional, if diced tomatoes aren't seasoned with herbs)
• dried oregano (optional, if diced tomatoes aren't seasoned with herbs)
• 1 (14 1/2 ounce) can black beans, drained
• 1 (14 1/2 ounce) can kidney beans, drained
• 1 (14 1/2 ounce) can pinto beans, drained
• 1 dash crushed red pepper flakes
• 1 (1 1/4 ounce) packet chili seasoning mix (i use low-sodium chili seasoning from mccormick)
• shredded cheese, if desired

Recipe

• 1 in a skillet, brown meat. drain and set aside.
• 2 spray a large (6- or 7-qt.) pot with nonstick cooking spray and heat over medium heat. add the onion, bell peppers, garlic, and celery, and saute briefly.
• 3 stir in the diced tomatoes and the rotel.
• 4 add several shakes of cumin and chili powder (i do it until i can smell them -- you can always add more later), and also the italian seasoning, basil and oregano, if using.
• 5 cook for about 8 minutes, or until the vegetables are tender.
• 6 add the beans, browned meat, red pepper flakes, and chili seasoning.
• 7 partially cover, and simmer for at least 4 hours.
• 8 serve with shredded cheese and cornbread, if desired.