Celeste's Chili

It was in the low 90s today with high humidity, so I know it probably seems a little odd on a day like this to serve chili. What can I say? I was craving it! At least I am not firing up the oven! I have made many variations of chili and this is definitely my favorite. The spice level is perfect for us. I got the official "there's no need to change this recipe in the future" from my husband. He knows too well that have a problem with constantly making adjustments to perfectly good recipes.

Ingredients:

• 1/3 lb ground beef
• 1/3 lb ground pork
• 1/3 lb ground veal
• 1 (24 oz) can tomato sauce
• 1 can chili beans, undrained
• 1 can dark kidney beans, undrained
• 2 tbsp olive oil
  
• 1/2 c onion, diced
• 1 large carrot, diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
  
• 2 jalapeno peppers, seeded and minced
• 1 medium tomato, chopped
• 1 tsp cumin powder
• 1 1/2 tbsp chili powder
• 1/8 tsp crushed red pepper flakes
  
• 1 c water
  
• 1 tbsp hot sauce (I use Frank's), or to taste
  
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• Optional: Shredded cheese, sour cream, chopped green onion, etc.
  

Directions:

Brown the beef, pork and veal in a large skillet over medium heat.  Drain and place cooked meat in a large pot.

Add the remaining ingredients to the potl. Bring to a broil. Reduce the heat to low and simmer for 2 to 3 hours, stirring every 15 minutes.

Serve over cooked white rice or with a baked potato.  Top with cheese, sour cream, green onions, etc.

Enjoy!