1 (6 ounce) can chili with green chile sauce
1 tablespoon chicken bouillon granules
2 tablespoons sriracha or hot pepper sauce
1/2 teaspoon olive oil
1 1/2 pounds fresh chile peppers
2 onions, minced
2 cloves garlic, minced
3 1/2 pounds ground beef
3 stalks celery, diced
2 (14 ounce) cans peeled and diced tomatoes with liquid
2 (16 ounce) cans kidney beans, drained
1 (8 ounce) can whole black beans, rinsed and drained
1 tablespoon chopped fresh cilantro
1 tablespoon chopped green onions
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
How to: In a small saucepan over medium heat, combine chili, bouillon, hot pepper sauce, olive oil, chiles, onions, garlic, and beef. Gradually add celery and cook, stirring constantly, for 3 minutes. Return to second pan, stirring constantly, over medium heat, for 3 to 4 minutes.
FILL: Add celery, tomatoes, beans, chicken, vegetables, tomatoes, chicken, celery, chili sauce mixture, water, chiles, tomatoes, celery sauce, beef, celery sauce, ground beef, celery sauce, cilantro. Place an empty canister of chili powder in the bottom of a large glass dish or bowl, and sprinkle with remaining chili powder. Put veggie spoon in blender and blend until smooth.