Ingredients

• 2 tablespoons olive oil
• 2 pounds ground beef
• 2 stalks celery , chopped
• 1 onion , chopped
• 1 green bell pepper , chopped
• 3 , 14 ounce
• 1 , 14 ounce
• 1 , 10 ounce
• 1 cup water
• 2 , 1.25 ounce
• 1 , 14 ounce
• 1 , 14 ounce
• salt and ground black pepper to taste
• 1 tablespoon white vinegar , or more to taste

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes.
3. 3 Stir and break browned beef into crumbles. Continue to cook until no longer pink, about 5 minutes longer.
4. 4 Stir celery, onion, and bell pepper into beef and cook until onion is translucent, about 5 minutes.
5. 5 Pour in stewed tomatoes, tomato sauce, diced tomatoes with green chiles, and water.
6. 6 Break apart large chunks of stewed tomatoes.
7. 7 Stir in chili seasoning. Stir in kidney and pinto beans. Season with salt and pepper.
8. 8 Bring to a boil, then reduce heat to low, and simmer for 1 hour.
9. 9 Mix vinegar into chili just before serving.

Nutrition per serving