Grandma Elizabeth's Chili

This is a delicious and quick chili I watched my maternal Grandmother make many times, throughout my childhood. There was no known recipe, so I recreated it from my memory of the simplicity of the ingredients, the aroma and the flavor. The celery adds a subtle astringency that enhances the other flavors. Enjoy~Teresa Dell.

1# lean ground beef

2 stalks celery, ribbed and sliced diagonally in 1/4" slices.

1 medium onion, medium diced.

3 cloves garlic, crushed.

2 15.25 oz cans dark red kidney beans drained (apx one quart.)

1 28 oz can chopped tomatoes, do not drain.

4 cups beef stock.

1/4 tsp cayenne.
2 TBSP chile powder.

2 bay leaves.

1 1/2 tsp sea salt.

1 tsp ground black pepper.

Brown the ground beef in 4 qt stock pot, drain excess fat.

Add onion, celery and garlic with beef in stock pot until onions are transparent.

Add drained kidney beans, tomatoes, stock and all the seasonings stirring well.

Bring to a low boil, stir again, reduce to simmer, cover slightly (tilting the lid so some of the liquid reduces and the flavors concentrate.) Continue to simmer for apx 1 hour, stirring occasionally. Adjust seasoning and serve with cornbread or cornbread muffins.