State Fair Chili

Name: State Fair Chili
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 ⁄ 4 cup canola oil; 1 medium yellow onion, finely chopped; 1 rib celery, finely chopped; 2 lb. ground beef; 1 ⁄ 4 cup chile powder; 2 tbsp. tomato paste; 2 tbsp. paprika; 2 tsp. kosher salt, plus more to taste; 6 cloves garlic, finely chopped; 2 (28-oz.) cans whole, peeled tomatoes, crushed by hand; 2 (15-oz.) cans kidney beans, drained; Freshly ground black pepper, to taste

Serves
serves 8

This hearty chili is a Minnesota State Fair staple, spiked with chile powder and paprika. This recipe first appeared in our June/July 2012 issue along with Jane and Michael Stern's story Fair and Square.

Ingredients

¹⁄₄ cup canola oil
1 medium yellow onion, finely chopped
1 rib celery, finely chopped
2 lb. ground beef
¹⁄₄ cup chile powder
2 tbsp. tomato paste
2 tbsp. paprika
2 tsp. kosher salt, plus more to taste
6 cloves garlic, finely chopped
2 (28-oz.) cans whole, peeled tomatoes, crushed by hand
2 (15-oz.) cans kidney beans, drained
Freshly ground black pepper, to taste

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Instructions

Step 1

Heat oil in a 6-qt. saucepan over medium-high heat. Add onion and celery, and cook until soft, about 6 minutes. Add beef, and cook, stirring, until browned, about 25 minutes. Add chile powder, tomato paste, paprika, salt, and garlic, and cook, stirring, until browned, about 2 minutes. Add tomatoes, and bring to a boil; reduce heat to medium-low and cook, stirring often, for 1 hour. Add beans, and cook, until thickened, about 30 minutes. Season chili with salt and pepper.