1 tablespoon olive oil
2 tablespoons Epicurean Butter Chili Lime flavored butter
1 pound ground beef, chicken or turkey
1 large yellow onion, chopped
3 cloves garlic, minced
4 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 tablespoons chili powder
1 1/2 tablespoons cumin
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon oregano
1 (32 ounce) can diced fire roasted tomatoes, undrained
4 cups beef or chicken stock
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can black beans, drained
Juice from 1/2 lime
For garnish: shredded cheddar cheese, lime wedges, sour cream, corn chips
Heat olive oil and butter in a large stockpot. Add ground meat, onion, garlic, celery and peppers and sauté until veggies are tender and meat is browned, about 10 minutes. Add chili powder, cumin, salt, pepper and oregano and cook for another minute. Add tomatoes and stock and bring mixture to a boil. Reduce heat and simmer for 1 1/2-2 hours. Add the three kinds of beans and cook for another 30 minutes. Add lime juice and adjust salt and pepper. Serve with shredded cheddar, lime wedges, sour cream and corn chips.
Recipe and photo provided Epicurean Butter