Name: A Big Bowl of Red
Ingredients: 2 tablespoon vegetable oil; 1 large onion, diced; 1 green bell pepper, seeded and diced; 1 red bell pepper, seeded and diced; 1 cup celery, sliced; 2 cloves garlic, minced; 1 jalapeno pepper, seeded and minced; 1 large tomato, cored and diced; 28 ounce can crushed tomatoes; 2 cup cooked or canned red kidney beans, drained; 1 1/2 tablespoon chili powder (sweet or mild); 1 tablespoon dried oregano; 2 teaspoon ground cumin; 1 teaspoon sweet paprika; 1 teaspoon salt; 2 teaspoon Tabasco or other bottled hot sauce; 1/2 teaspoon ground black pepper; Chopped raw onions (optional); Shredded cheddar (optional)

A Big Bowl of Red

Nothing soothes the stomach and the soul quite like a big bowl of red. This tomato-based best chili recipe is hearty and delicious. Let this easy chili recipe stick to your ribs.

Ingredients

2 tablespoons vegetable oil
1 large onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 cup celery, sliced
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 large tomato, cored and diced
28 ounces can crushed tomatoes
2 cups cooked or canned red kidney beans, drained
1 1/2 tablespoon chili powder (sweet or mild)
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon sweet paprika
1 teaspoon salt
2 teaspoons Tabasco or other bottled hot sauce
1/2 teaspoon ground black pepper
Chopped raw onions (optional)
Shredded cheddar (optional)

Instructions

Heat the oil in a large saucepan and add the onion, bell peppers, celery, garlic and jalapeno. Saute for 6-8 minutes, until the vegetables are tender.
Add the fresh tomato and cook for 3-4 minutes more.
Stir in the canned crushed tomatoes, kidney beans and seasonings and simmer for about 30 minutes over low heat. Stir occasionally.
Ladle the chili into bowls and served hot, garnished with onion and/ or cheddar if you like.