Chili is all about balance of ingredients, everything working together in harmony. Roasting the meat and vegetables prior to cooking will enhance the character and depth of any chili.
Start with roasted ground beef, garlic, chopped onion, red and green bell peppers, celery, chili powder, ground black pepper, cumin, ground black pepper, bay leaf. Then simmer the beef broth and tomato sauce for an hour and a half, add red kidney beans (including the juice) and thicken with a flour slurry.
Chef's Tip: Simmer whole carrots to remove acid, then remove the carrot before serving.
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