Burger Chili

By RoketJSquerl

Ingredients

• 2 lbs ground beef
• 29 oz kidney beans
• 29 oz can pinto beans
• 6 large tomatoes, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1/2 green chili, diced (optional if you don't want the chili spicy)
• 2 tsp cumin powder
• 3 Tbsp chili powder
• T Tbsp vegetable or olive oil
• 1 tsp black pepper (plus 1/2 tsp or more to taste)
• 2 tsp salt (plus more to taste if needed)
• 1 cup drinking water (plus one more if you want the chili less thick)

Details

Servings 10
Adapted from littlebigdish.com

Preparation

Step 1

Form 6-8 patties from ground beef
Preheat a large skillet, and sear patties over high heat for about 3 minutes on each side until richly browned
(alternatively use leftover grilled burgers)
Set the patties aside, drain the fat

In the same skillet, saute onions, celery and red bell pepper with 1 Tbsp of oil over high heat, until golden brown, about 5-8 minutes

Crumble beef patties into ¼ to ⅜ inch pieces using a fork
Place all of the ingredients into a large pot, bring to simmer over low heat.

Cook for about 1.5 to 2 hours, stirring every 15 minutes
Garnish with greens and shredded cheddar cheese