STICK TO YOUR RIBS CHILI

Nothing better than stick to your ribs chili, get it started and just leave it on the stove to simmer. This one has a touch of smoke from the chipotle in adobo peppers and is great for lunch or dinner.

SERVES SIX

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INGREDIENTS

2 tbsp olive oil
2 pounds ground beef
2 tbsp chili powder
1 tbsp coriander
1 tbsp cumin
1/4 tsp cinnamon
1 spanish onion, diced
4 stalks of celery, diced
1 cup of red kidney beans
1 cup of white kidney beans
6 cloves garlic
3 canned chipotle peppers in adobo
1 (28 ounce) can crushed tomato
2 tbsp tomato paste
Kosher salt & freshly cracked pepper

Garnishes:
Cheddar cheese
Pickled jalapeños
Cilantro
Sour cream
Avocado

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DIRECTIONS

In a deep pot on medium heat sauté onion and celery in olive oil. Cook until translucent, about 4-6 minutes. Add in garlic and cook for one minute until fragrant.

Add in the spices and cook out for 1-2 minutes.
Add in tomato paste and chipotle in adobo.

Add in the ground beef and cook through.
Add in canned tomato and makes sure to scrape all the brown bits off the bottom of the pot, those bits are FLAVOUR!

Add in kidney beans and simmer chili for 1-2 hours and allow flavours to deepen.

Serve with a dollop of sour cream, grated cheddar cheese, cilantro, diced avocado, pickled jalapeños & a squeeze of lime.

The chili will last for three days.