Ingredients

• 1 tbsp vegetable oil
• 1 yellow onion, diced
• 2 celery ribs, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 lb lean ground beef
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp garlic powder
• 1 tsp dried oregano
• 1 tsp ground coriander
• 2 15-oz cans mixed beans, drained and rinsed
• 1 28-oz can diced tomatoes
• 1 28-oz can crushed tomatoes
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste
• 1/4 cup fresh cilantro for serving

Preparation

Heat the oil In a large Dutch oven or soup pot, over medium-high heat. Add the onion, celery, and bell pepper and cook until softened, about 5 minutes. Add garlic and cook for another minute. Add ground beef and use the side of a spoon to break it into pieces. Cook the beef until no pink remains. Add the chili powder, cumin, garlic powder, oregano, and ground coriander. Cook for 1 minute to bring out the flavors in the spices. Add beans, diced tomatoes, crushed tomatoes, broth, and Worcestershire sauce. Stir well and bring the mixture to a boil.
Once the chili is boiling, cover, and reduce the heat the medium-low. Simmer the chili for at least 30 minutes or up to 2 hours, stirring every 15 minutes or so to prevent it from sticking.
Enjoy immediately or store in the refrigerator for up to 3 days or in the freezer for up to 6 months.
**Note: The beef in this recipe can be replaced with ground poultry.