2 tsp olive oil
1 medium onion chopped
2 medium stalk celery chopped(I leave this out)
2 medium garlic cloves minced
1 medium jalepeno( I like it HOT I use 2)
1 lb lean ground sirloin(I use more like an extra 1/2 lb)
2 tbs chili powder(I sometimes use more taste it to figure it out)
2 tsp ground cumin
1 tsp dried oregano
2 bay leaves
1/2 tsp salt
1/2 tsp red pepper flake
28 oz can crushed tomatoes
1 cup canned beef broth
8 oz canned tomato sauce
30 oz canned kidney beans rinsed and drained
1/2 cup shallots chopped(optional)

Heat oil in large stock pot over medium heat. Add onion, celery, garlic and jalepeno and sauté 4 mins until tender. Add beef and sauté until browned and cooked through, breaking up the meat as it cooks, about 5 mins drain mixture through a colander to remove excess fat.

Return beef mixture to pan back over med- high heat and add chili powder, cumin, oregano, bay leaves, salt, and red pepper flakes stir coating beef mixture with spices. Add tomatoes, beef broth, tomato sauce and beans and bring to a boil reduce heat and simmer partially covered for 30 mins

To serve discard bay leaves ladle chili into bowls and and top with shallots if you want.

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Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment. --buddah

I love this chili and mostly use this recipe as a base I taste it a lot while cooking and ad more either cumin, red pepper flakes, and chili powder. I sometimes omit the kidney beans and add more beef just depends how I feel. Goes great with home made corn bread!

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Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment. --buddah