Ingredients

• 2 teaspoons olive oil
• 2 pounds ground chuck
• 1 stalk celery, chopped
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 1/4 cup tomato paste
• One 28-ounce can crushed tomatoes
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon cayenne pepper
• Two 15-ounce cans red kidney beans
• Shredded Cheddar, for serving
• Chopped fresh chives, for serving
• Sour cream, for serving

Instructions

1. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Brown the ground chuck until no longer pink. Add the celery, onions, bell peppers and garlic. Cook just until the vegetables start to soften, 3 to 5 minutes.
2. Add the tomato paste and stir to coat the vegetables. Next, add the crushed tomatoes, chili powder, cumin and cayenne. Bring to a boil, then reduce the heat and simmer, 45 minutes.
3. Add the beans to the liquid and simmer to heat through. Serve the chili topped with shredded Cheddar, chives and sour cream.