Main Courses: Beef Chili Con Carne 1 1/2 lb. Lean Beef, coarse ground
3 Tbsp. Olive oil
2 medium Onions, chopped
1 stalk Celery, diced
3 toes Garlic, fresh and sliced thinly
2 cans Tomatoes, crushed with juice (28 oz.)
1 can Tomatoes sauce (8 oz.)
2 cans Dark kidney beans with liquid (15.5 oz.)
2-3 Tbsp. Chili powder (to taste)
1 tsp. Red cayenne powder
1 Tbsp Balsamic Vinegar
1 Tbsp. Sugar 
Salt
In a large skillet brown ground beef, drain thoroughly and set aside. In a large pot, combine olive oil, onions and celery, season lightly with salt. Cook on low-medium heat until translucent. Add garlic and cook for 3 minutes more. Add meat, crushed tomatoes, tomatoes sauce, kidney beans, chili powder, cayenne powder, balsamic vinegar and sugar. Stir well. Bring to a slow boil. Reduce heat and simmer for 1 1/2 - 2 hours, stirring frequently to avoid sticking. Keep covered for first hour of cooking time. Season with salt to taste. Serve topped with sour cream and shredded cheddar cheese.