1 lb. ground beef
2 Tbsp. Garlic Olive Oil
I medium onion
1 green pepper
1 c. celery
2 cans kidney beans, reserving liquid
1-28 oz. can diced tomatoes
1 small can tomato paste
2-3 Tbsp. chili powder, or to taste
1/2 tsp. salt
2 clove garlic pieces, chopped
1 Tbsp. Aji Verde or Cayenne Olive Oil
1 Tbsp. Habanero and Honey Vinegar
OR 1 Tbsp. Chocolate Balsamic
In a large skillet add Garlic Olive Oil, ground beef, onion, green pepper, and celery. Brown ingredients.
Add kidney beans, reserving the liquid. Add tomatoes, tomato paste, chili powder, salt, pepper, garlic, Aji Verde or Cayenne Olive Oil, and Honey Pepper Vinegar or Chocolate Balsamic.
Simmer for 1-2 hours on low heat to blend the flavors. If too thick, add kidney bean liquid to thin. Serve, sprinkling with cheddar cheese, if desired.
Chef's Note: Shown here with carrots added as a variation. Adds more veggies to the meal and enhances some of the sweet flavor profile of the dish. Delicious!