Dianne's Chili  

(this will make about 4 generous servings)
Take 1 small onion, a couple stalks of celery, and a couple of carrots, dice them and sauté in a small amount of olive oil.  Saute until the onions are translucent. Remove from sauté pan and place in a medium sized stock pot.
Brown off 1 lb of hamburger, spoon off grease and add it to the veggies.
Dump in the following:
1 can of diced tomatoes. I like the old fashioned stewed tomatoes, but be sure they are the ones in small pieces. Or dice them up before adding to the pot.
1 can of hot tomatoes like Rotels or other Mexican seasoned tomatoes
1 small can of whole kernel corn
1 can of beans. I like the black beans, but you could use pintos Stir it all up and add "Mexican" seasoning: cumin, coriander and chili powder, and salt and black pepper to taste. (If you like hotter chili, you can use a "real' chili pepper or two when you dice up the other fresh veggies.)
If I need more liquid I usually use tomato juice as the last ingredient.
There should be enough liquid in the chili so that it covers the other ingredients.







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Simmer on the stove top until the veggies are soft and the spices are blended. Stir occasionally. About an hour. If you prefer, you could dump all ingredients into a crockpot and let it simmer on low until you want to eat.

I like to serve the chili in shallow soup bowls with crushed corn chips, avocado and a dollop of sour cream on the top.








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