The Ladle in Red
 
 
Ingredients
  • 2 lbs extra lean ground beef
  • 2 tsp minced garlic
  • 1 cup diced celery
  • 1 cup diced red pepper
  • 1 cup diced red onion
  • 1 ½ tbsp chili powder
  • 1 ½ tsp ground cumin
  • 1 ½ tsp dried oregano
  • 1 tsp ground coriander
  • ¼ tsp ground black pepper
  • 1 19 oz can diced tomatoes, undrained
  • 1 14 oz can tomato sauce
  • 1 cup beef broth
  • 1/4 cup hickory flavored barbecue sauce
  • 1 19 oz can red kidney beans, drained and rinsed
  • 2 14 oz can beans in tomato sauce
  • 3 tbsp chopped fresh cilantro
  • juice from 1 freshly squeezed lime
  • 2 tsp liquid honey
Instructions
  1. Brown ground beef and garlic in a large pot until beef is no longer pink. Stir in celery, red pepper, and red onions. Stir and cook until the vegetables slightly soften.
  2. Stir in chili powder, cumin, oregano, coriander, and black pepper. Cook for a few more minutes. Add undrained tomatoes, tomato sauce, beef broth and barbecue sauce.
  3. Bring chili to a boil, then reduce heat, cover and simmer for 20 minutes. Stir occasionally.
  4. Add beans and simmer, covered for 10 more minutes. Stir in cilantro, lime juice and honey.
Recipe by Just a Smidgen at https://justasmidgen.com/2011/07/20/rictusempra-chili-cook-off-with-butter-melting-cornbread/