One-Hour Chili - cooking recipe

Ingredients

1 tablespoon canola oil
1 cup onion, chopped
1/2 cup carrot, minced
1/2 cup celery, diced
1/2 cup green pepper, diced
1 1/2 lbs ground chuck
2 garlic cloves, minced
1 (10 ounce) can Rotel Tomatoes, diced
1 (11 ounce) can cream of tomato soup (condensed type)
1 (15 ounce) can dark red kidney beans
1 (15 ounce) can ranch style beans or (15 ounce) can chili hot beans
1 (12 ounce) bottle beer or (12 ounce) bottle water
1 tablespoon chili powder
1 tablespoon cumin powder
2 teaspoons oregano
1/2 cup cilantro, chopped
1 tablespoon hot sauce (or more)

Preparation

Heat oil in deep pot, add all vegetables and allow to saute slowly for 10-15 minutes, insuring that the vegetables are very soft.
When vegetables are soft, add ground chuck right into the pot with the vegetables; brown and stir to break up. Cook until all pink is gone. Drain any excess fat.
Add minced garlic, stir and cook another 1-2 minutes.
Add all remaining ingredients. Clean out cans with a little water and add that too. Allow to simmer 30 minutes.
Serve with chopped onion, cilantro, shredded cheese and sour cream.