Preheat oven to 350'F. (175'C.). Heat oil in a flameproof casserole dish. Add ground beef, onions, garlic and celery and fry gently 5 minutes, stirring occasionally.
Add chili powder and cumin and cook gently 2 minutes. Add tomatoes and break up with a spoon. Stir in tomato paste and kidney beans. Bring to a boil, stirring frequently.
Cover and bake in preheated oven 1 hour, stirring occasionally. Season mixture with salt. Spoon chili over individual bowls of rice and top each serving with sour cream, avacado and onion. Garnish with parsley sprig, if desired.
NOTE: For fierier flavor, increase chili powder to 1 tablespoon. To prevent avacado discoloring, toss in lemon juice.
Your Chili Con Carne is ready. Good luck!
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