Tim Hortons Chili

Tim Hortons Chili

Ground beef blended with kidney beans, tomatoes, mushrooms, green peppers, onion and celery If cooking the chili in a crock pot, drain the tomatoes; cover and cook on low for about 5 hours. Chili can be made ahead and refrigerated overnight. Freezes well.

2 lbs ground beef
1 tablespoon olive oil
2 -3 onions, diced
3 celery ribs, diced
1 green pepper, diced
1 (19 ounce) can dark red kidney beans, rinsed, drained
2 (10 ounce) cans mushroom pieces, drained, chopped
2 (10 ounce) cans tomato soup, undiluted
1 (28 ounce) can diced tomatoes with juice
2 tablespoons chili powder, divided
1 teaspoon oregano
1 teaspoon salt
1⁄4 teaspoon pepper
1 teaspoon sugar
1 -2 garlic cloves, minced or 3 teaspoons garlic powder

1. Brown the ground beef in the olive oil in a large frying pan over medium heat until no longer pink; place in a large pot. Do not drain.
2. Sauté onion, celery and green pepper in the drippings, in the same frying pan used for the ground beef, for about 5 minutes until onion is translucent.
3. Add a little of the chili powder.
4. Add sautéed veggies to the ground beef.
5. Add rinsed and drained kidney beans, mushrooms pieces, undiluted tomato soup and tomatoes with the liquid.
6. Add the rest of the chili powder, oregano, salt, pepper, sugar, and garlic.
7. Stir ingredients together well.
8. Cover and simmer for one hour, stirring occasionally.
9. Remove cover and simmer for 30 minutes or more, stirring occasionally.