Ingredients

• 2 small onions, diced
• 8 garlic cloves, minced
• 4 stalks celery, chopped
• 1/2 large green sweet pepper, chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 dash red pepper flakes
• 1 1/2 lbs ground beef
• 12 ounces tomato paste
• 14 ounces Mexican-style tomatoes
• 15 ounces pinto beans
• 15 ounces black beans
• 15 ounces red kidney beans
• 1 -2 cup water

Instructions

1. Preheat oven to 375º. Use convection if you have it.

2. Place vegetables and seasonings into soup pot or dutch oven.

3. Mix ingredients together to coat meat and vegetables with seasonings.

4. Place pot into preheated oven and cook for 15 - 20 minutes to brown meat and soften vegetables.

5. Once the meat has been browned, add the tomatoes, tomato paste, 3 cans of beans and water. Stir to combine. Use more or less water to suit your preference.

6. Return pot to oven and continue cooking for about an hour, stirring now and then if you like.

7. Add more liquid if you like your chili less thick.