I get a lot of compliments every time I cook this chili.
Heat cast iron on medium heat. Add 1 tablespoon oil. Once pan and oil are hot, add chopped onions and celery and sauté for 5-6 minutes. Stirring every minute or so.
Add ground meat, and continue to sauté for another 10 minutes, again stirring every minute or so.
Once meat is browned, stir in 1 tablespoon of oil, salt, black pepper, flour, chili powder, and granulated garlic and cook for 1 minute.
Stir in beans, diced tomatoes, and bay leaves.
Reduce heat to low and place the lid on the Dutch oven. Simmer for at least another 30 minutes, stirring at least every 10 minutes. However, the longer it simmers, the better it tastes. I've let it simmer for hours, just be sure to stir it about every 10 minutes to avoid it scorching. Remove bay leaves before serving.
For an even better taste, complete this step in a smoker with the lid of the Dutch oven off. Smoke at about 250°, stirring about every 15 minutes. Hickory is my favorite wood for this recipe, but use whatever wood you like.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.