For serving: Grated Cheddar or Monterey Jack Cheese, hot sauce, sour cream lime wedges, diced avocado.
Instructions
Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper and arrange the tomatillos on the baking sheet. Sprinkle the tomatillos with salt and roast until they collapse and begin to color, 25 to 30 minutes. Set aside.
Meanwhile, heat the tablespoon of oil over medium-high heat in a large, heavy-bottomed pot. Add the ground meat and cook, stirring often, until it releases liquid, reabsorbs it and begins to brown, about 10 minutes. Add a bit more oil if the pan dries out. Lower the heat to medium-low and add the onions, celery, jalapeño, chile powder, cumin, oregano and 1-1 ½ tsp salt. Cook, stirring often, until the whole mixture softens and shrinks, about 15 minutes. Add the garlic and cook, stirring often, for another 5 minutes.
Add the tomatillos and any liquid that has gathered on the baking sheet. Stir in the beans and bring the mixture to a low boil. If there is not enough liquid in the pan to just cover all the ingredients, add water to the pan before bringing it to the boil. Cover the pot, reduce the heat to medium-low to maintain a low simmer. Cook, stirring occasionally, until the ingredients have melded together, about 30 minutes. Add a bit more water if the chili gets too thick in order to achieve the texture you prefer. Taste and add salt if needed. Serve with copious toppings on the side.
