Game Day Chili
2 teaspoons olive oil
2 pounds ground chuck
1 stalk celery, chopped
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1/4 cup tomato paste
One 28-ounce can crushed tomatoes
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon cayenne pepper
Two 15-ounce cans red kidney beans
Shredded Cheddar, for serving
Chopped fresh chives, for serving
Sour cream, for serving
Instructions:
Heat the olive oil in a large Dutch oven or pot over medium-high heat. Brown the ground chuck until no longer pink. Add the celery, onions, bell peppers and garlic. Cook just until the vegetables start to soften, 3 to 5 minutes.  
Add the tomato paste and stir to coat the vegetables. Next, add the crushed tomatoes, chili powder, cumin and cayenne. Bring to a boil, then reduce the heat and simmer, 45 minutes.  
Add the beans to the liquid and simmer to heat through. Serve the chili topped with shredded Cheddar, chives and sour cream.
