3lbs ground chuck (80/20)
1 1/2 Sweet Onions (med sized)
4 Cloves Garlic
2 Poblano Peppers
1 Yellow Bell Pepper
1 Jalapeno Pepper
2 Celery Stalks
40 oz Kidney Beans
15 oz Black Beans
28 oz Crushed Tomatoes
28 oz Rotella
12 oz Tomato Paste
7 oz Chipotles in Adobo Sauce
1 Bunch Cilantro
Chili Powder (approx 4 Tbsps)
Cumin (approx 1 Tbsp)
Salt
Pepper
Canola Oil
Shredded Cheese
Green Onions
Coarse chop the onions, peppers, celery, and garlic.
Add the veggies to a hot Dutch oven with plenty of oil, salt and pepper, and cook until they’re softened. About 10 minutes.
Remove the veggies from the Dutch oven into a bowl.
Add the ground beef to the hot Dutch oven. Salt and pepper, and add plenty of chili powder. I’m not sure how much I used, but to put it this way, I take the lid off of the container and just dumped in until it is properly seasoned. Brown the beef.
Preheat the oven to 375*F.
Chop the cilantro and dice the jalapenos.
In a food processor, chop up the chipotles.
Rinse the beans in a colander.
Remove the grease from the pan. Return the veggies to the Dutch oven with the beef.
Add the beans, crushed tomatoes, Rotella, cilantro. Add the tomato paste and season with salt and pepper and chili powder. Mix all ingredients together in the (now very full) dutch oven.
Season with cumin and additional chili powder and salt and pepper, as needed.
Cover with a lid and place in a 375*F over for about 2 hours, stirring once every hour.
Serve with shredded cheese, diced green onions, or any other favorite fixings.
