Black bean and corn chili

By jkenb

Ingredients

• 2 lb. ground beef (85% lean)
• 2 large onions, chopped
• 4 ribs celery, chopped (1 1/2 cups)
• 4 medium garlic cloves, minced
• 2 (28-oz.) cans whole tomatoes
• 1 large green bell pepper, chopped
• 2 jalapeño chiles, minced
• 1/4 cup chili powder
• 2 teaspoons salt
• 2 teaspoons sugar
• 2 teaspoons steak sauce
• 1 (15-oz.) can kidney beans, drained, rinsed
• 1 (15-oz.) can black beans, drained, rinsed
• 1 cup frozen corn

Preparation

Step 1

1. Cook beef in large pot over medium heat 5 minutes or until browned, stirring occasionally. Add onions, celery and garlic; cook until beef is no longer pink, stirring occasionally. Remove any excess drippings from pot.
2. With kitchen shears, coarsely chop tomatoes in cans. Add to pot, along with bell pepper, chiles, chili powder, salt, sugar and steak sauce; bring to a boil. Reduce heat to medium-low; simmer, covered, 1 hour.
3. Stir in beans and corn. Increase heat to medium-high; bring to a boil. Reduce heat to medium; simmer, uncovered, 15 minutes or until hot and of desired consistency.