JRay’s Chili

Ingredients

• 2 pounds ground beef
• 2 1/2 cups tomato sauce
• 1 (15 ounce) can light red kidney beans, drained and rinsed
• 1 (15 ounce) can dark red kidney beans, rinsed and drained
• 1 (8 ounce) jar medium salsa
• 3 stalks celery, chopped
• 1/2 onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 jalapeno pepper, chopped
• 1/4 cup chili seasoning mix
• 3 tablespoons crumbled cooked bacon
• 3 cloves garlic, pressed
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon white sugar

Directions

Break ground beef into a large stock pot over medium-high heat; cook and stir until completely browned, 7 to 10 minutes. Drain fat from the beef and return pot to heat.

Stir tomato sauce, light red kidney beans, dark red kidney beans, salsa, celery, onion, bell pepper, jalapeno pepper, chili seasoning, bacon, garlic, oregano, basil, salt, black pepper, and sugar with the ground beef in the pot. Place a cover on the pot and cook the chili until the flavors have blended, at least 1 hour.