Sweet & Bold Chili
1 tablespoon olive oil
3 cloves garlic - minced
2 stalks celery - diced
3 bell peppers, orange, red and green - diced
Pickled jalapeno slices - diced
1 medium onion - diced
1/4 teaspoon salt
1/8 cup sugar
1/4 cup Sweet Cheyenne Sauce
1/4 cup Bold Faithful wing sauce
2 pound ground beef
4 tablespoons chili powder
2 teaspoon ground cumin
Three 14.5-ounce cans petite-cut diced tomatoes
Three 14.5-ounce cans crushed tomatoes
One 15.5-ounce can red kidney beans
One 15.5-ounce can light red kidney beans
Two 15-ounce can pinto beans
One 15-ounce can great northern beans
Shredded Cheese (Optional)
Sour Cream (Optional)
Heat the oil in a large nonstick saucepan over medium-high heat
add Ground beef and cook.
Add the garlic, celery, bell peppers, jalapenos and onions and salt.
Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
Stir in the chili powder and cumin and cook until the beef is fully browned, about 6 minutes.
Add the tomatoes, beans, sugar, WSC Sauces and bring to a boil.
Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chili begins to thicken, about 1 hour.