1 pound ground beef
1 1/2 cups chopped onions
8 stalks celery, sliced
4 green onions, thinly sliced
5 stalks celery, sliced
1 2/3 cups beef broth
2 (14.5 ounce) cans tomato puree
1 (16 ounce) can tomato sauce
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 tablespoon crushed red pepper
4 (1 ounce) cans kidney beans, drained
1 (1.5 ounce) envelope chili seasoning mix
1 (4 ounce) can tomato paste
In a medium bowl, blend the beef, onions, celery, green onions, and celery slices. Place the sliced carrots, onions, celery slices, steak, pork, celery peppercorns, tomato puree, tomato sauce, garlic, chili powder, and cumin. Mix all together. Form beef mixture into serving shape.
Place kidney beans in a small saucepan with 1/2 cup liquid to cover. Add water to cover beans. Bring mixture to a boil, remove from heat, and let stand for 10 minutes. Stir beans with water to coat. Stir in beans, tomato puree, tomato sauce, garlic, chili powder, cumin, crushed red pepper, and kidney beans. Cover, remove from heat, stir, and chill beef mixture for at least 5 hours.
Preheat an outdoor grill for high heat and lightly oil grate. Place a clean dish or bowl on the bottom rack of the grill. Lay meat mixture on clean dish, and brush with tomato sauce and garlic seasoning. Grill at medium heat for 6 hours. Turn off heat and remove meat mixture from grill. Grill meat mixture for 12 to 14 minutes per inch of height, turning occasionally, until internal temperature reaches 145 degrees F (70 degrees C). Brush with tomato sauce and garlic seasoning.
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