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- 2 tbsp vegetable oil
- 4 lb ground beef
- 1 large white onion washed, peeled and diced
- 4 large garlic cloves washed, peeled and chopped
- 2 large celery stocks washed and diced
- 2 large green peppers washed, seeded and diced
- 4 tbsp Mexican chili powder
- 4 tbsp tomato paste
- 5 cups chicken stock
- 2 cups dried red kidney beans, soaked over night and washed
- 1 bay leaf
- 1 tbsp hot sauce
- 1 lemon zest and juice
- 1 tbsp salt
- 1 tbsp freshly ground pepper
- 1 bunch flat Italian parsley washed and chopped
- Heat oil in a large stock pot.
- Add ground beef and brown, stirring often.
- Add onion, garlic, celery, peppers, chili powder and tomato paste and cook for 5 minutes.
- Add chicken stock, kidney beans and bay leaf and simmer for 1 hour and 45 minutes or up to 5 hours.
- Finish chili with hot sauce, lemon juice, lemon zest, salt, pepper and parsley.
- Serve with shredded cheddar cheese and sour cream.
- More hot sauce optional.
