Shelly's Recipe

MUDDY WATERS CHILI

Category: Chili

1/2 cup shredded Monterey jack or Cheddar cheese
2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp cayenne pepper
Salt and ground black pepper to taste
1 tbsp canola oil
2 stalks celery, diced
Snipped fresh chives for garnish
2 cloves garlic, minced
1 yellow onion, diced
1 green bell peppers, seeded and diced
16 oz crushed tomatoes
2 plum (Roma) tomatoes, diced
1 jalapeno chile, minced
16 oz canned kidney beans, drained
1 tbsp packed brown sugar
1 lb ground beef
1/2 tsp dry mustard

Preheat the oven to 375. In a large, heavy skillet, heat the oil over medium heat and brown the beef. Add the green peppers, onion, celery, jalapeno, and garlic, and saute until slightly tender. Mix all the dry ingredients together in a separate bowl. Add to the beef mixture and stir thoroughly to avoid lumps. Cook until the vegetable are tender, about 10 minutes.

Add the kidney beans, crushed tomatoes, diced tomatoes, and salt and pepper and bring to a boil. Reduce the heat to low and simmer for 1 hour, stirring occasionally. Place in a casserole dish, top with the cheese, and bake for 5 to 6 minutes, or until the cheese is melted. Garnish with the chives and serve.