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1
Heat a large stockpot on high for about a minute, then add oil, followed by the onions, celery, green pepper (optional), and just a little of the garlic.
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2
Reduce heat to medium high and saute the veggies for a couple minutes, stirring frequently.
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3
Add the meat, breaking it up as you put it into the pan.
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4
Continue to saute and stir for a couple of minutes.
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5
Sprinkle in a Tbsp of the chili powder so that meat and veggies are nicely seasoned with it.
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6
Keep stirring and cooking for another 3-4 minutes, or until the meat gets browned a bit.
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7
Lower the heat to medium and add the rest of the garlic, the kidney beans with the liquid in the can.
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8
Add the tomatoes and their liquid to the mixture.
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9
The tomatoes should be broken up either on a chopping board or you can crush them with your hands before putting them into the chili.
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10
You don't want whole big tomatoes, but you do want some chunks.
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11
Stir everything together.
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12
Add the rest of the spices (rub the basil and oregano between your palms to release the flavor) and the chili powder and stir.
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13
Taste and add salt if needed.
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14
Some canned tomatoes have enough salt that you won't need more.
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15
Lower the heat so the pot simmers and let everything cook for at least an hour.
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16
It can be cooked longer as well, we've done up to 3 hours.
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17
Stir the pot every once in a while.
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18
Keep the heat fairly low because the tomatoes tend to scorch or burn at higher heats.
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19
Note: If the chili still tastes flat and adding more chili powder, basil, or oregano doesn't help, try shaking in some garlic powder or celery salt.
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20
You can also try a pinch of sugar (only a pinch), but it's not recommended unless you've oversalted.
