I make chili a few times each fall and winter, and this is usually how I do it. Sometimes I sub in fresh tomatoes if I have some from the summer that need to be used. Sometimes I skip the green peppers.

Ingredients
3 tbsp olive oil
4 lbs ground beef
4 cups chopped onions
2 stalks celery, diced
1-2 green peppers, diced
4 cans (28oz) diced tomatoes, undrained
3 cans (19oz) red kidney beans
1 can (15oz) tomato sauce
3 tbsp chili powder
2 tbsp brown sugar
1 tbsp salt
2 tbsp cocoa powder
3 green onions, thinly sliced
8oz mild cheddar, shredded
Sour Cream
Corn Chips

In a large dutch oven, add the olive oil and cook the beef and onions over medium heat, stirring occasionally until the meat is cooked through. Add in the celery and green peppers and cook for another 3 – 5 minutes.

Stir in tomatoes, tomato sauce, beans and liquid, chili powder, brown sugar, cocoa powder and salt. Depending on the crowd, you can add a little cayenne pepper for spice. Bring to a boil and simmer uncovered for 1 1/2 hours or until the desired consistency.

Serve with a sprinkling of green onions, cheddar, sour cream and corn chips. Cornbread is also a wonderful additional to the chili with honey butter.