HOMEMADE CHILI

**I usually use kidney beans in my chili but I had an important meetup the day after I filmed this video and didn’t want to be gassy, so I used chickpeas!**

INGREDIENTS

2lbs ground beef
1 medium onion, chopped
1 green bell pepper, chopped
1 stalk of celery, chopped
2 540ml cans red kidney beans, with the juices (or without the juices if you want the sauce less runny)
1 341ml can corn
1 796ml can diced tomatoes
1 463ml jar plain pasta sauce
1 tsp soy sauce.
3/4 cup chili powder

DIRECTIONS

1. In a large pan, on medium heat, cook ground beef until broken up into little bits. Add soy sauce and about 1 tsp of chili powder when beef is browned and stir.
2. Meanwhile, in a large pot with a lid, add ALL other ingredients EXCEPT for the chili powder. Cover pot with lid and shake vigorously to mix everything up nicely.
3. Sprinkle a thin layer of chili powder on top of the vegetables, cover with lid and shake vigorously again to mix it all together well. Keep covered and let it cook on medium heat while beef is cooking.
4. Add cooked ground beef to pot of vegetables and mix. Lower the heat to low-medium and add a layer of chili powder (about 3 Tbsp) to the top. DO NOT STIR!!! Cover and cook for 10 minutes.
5. Remove lid and there should be a nice puddle of juices with the chili powder on top. Mix well. Add another layer of chili powder and again, DO NOT STIR!!! Cover and let cook for 10 minutes. Repeat this process until you’ve used up all of the chili powder.
6. Remove from heat. Let sit for about 10 minutes. Eat!