Ingredients
1 Tbsp. Extra-virgin olive oil1 large Sweet onion, chopped
2 Celery stalks, chopped
1.5 lbs. Ground beef (chuck is best)
2 (14 oz.) cans Diced tomatoes
1 (10 oz.) can Diced tomatoes with green chilies
1 (40 oz.) can Kidney beans
1 jar Robert Rothschild Farm Hatch Chile Jalapeño Jam
Chili powder, to taste
Smoked paprika, to taste
Cumin, to taste
Instructions
Sauté the onion and celery in extra-virgin olive oil until they turn clear. Add the beef, stirring frequently, until browned. Once browned, add the diced tomatoes, diced tomatoes with green chilies, kidney beans and Hatch Chile Jalapeño Jam. Once incorporated, add chili powder, smoked paprika and cumin to taste. Let simmer on low for 30 minutes. Chili is always best the next day!