2 tablespoons unsalted butter
2 ribs celery, finely diced
1 white onion, diced
1 green bell pepper, diced
5 cloves garlic, minced
2 pounds ground chuck
1 (14.5-ounce) can of petite diced tomatoes
2 cans of tomato sauce
1 can of tomato paste
1 (15.5-ounce) can of Black beans
1 (15.5-ounce) can of Chili beans
salt & pepper to taste
In a large pot, melt the butter over medium heat. Add the celery, onion, and bell pepper - cook until tender. Add the ground beef and cook until cooked through. Drain excess grease away.
Return the mixture to the pot and over medium heat, add the garlic. Cook for 3 minutes. Add in the tomatoes with the juice, the Joe Cain’s Bloody Mary Mix, beans, tomato paste and sauce, chili powder, and cumin. Bring to a boil, then reduce the heat to low. Add salt and pepper to taste. Cover and simmer for 1 hour - stirring occasionally. Serve topped with grated cheddar cheese, sour cream, green onions, fresh jalapenos, or your other favorite chili toppings.