Caroline's Saucy Kitchen

We love this over a baked potato and topped with grated sharp cheddar cheese. Sometimes we will top our hot dogs with a little chili.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely sliced
• 1 large carrot, finely chopped
• 1 celery stick, finely chopped
• 2 pounds of ground beef
• 1 hot chili, finely diced
• 1 teaspoon cumin
• 1-3 teaspoons cayenne pepper (depends on how hot you like it!)
• 1 teaspoon paprika
• 1 teaspoon chili pepper, chipotle
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 heaped tablespoon tomato puree/paste
• 14-ounce can of chopped tomatoes
• 14-ounce can of kidney beans, drained
• 14-ounce can of black beans, drained
• 14-ounce can of hot/spicy chili beans
• 1 cup broth (I use whatever I have in the cupboard)

Preparation method:

1. Heat the olive oil in a large, deep frying pan over medium to high heat. Add the onions, garlic, chili, carrot, and celery. Fry until the vegetables are softened, but not browned (about eight minutes).
2. Increase the heat. Add the minced beef and turn it regularly. This helps to brown the meat on all sides and cook off a little fat.
3. Add the salt, pepper, paprika, chipotle powder, cumin, cayenne pepper, and tomato puree/paste. Cook for three minutes, stirring continuously.
4. Add the tomatoes and all the beans. Pour in about 1/2 cup of the broth. Simmer for a couple of hours. Add more broth if the mixture begins to dry out.