Ground Beef Chili Recipe
Everyone who tastes my chili comments that it is restaurant-quality. It's especially good with homemade corn bread. I have always loved to cook, and I enjoy developing original recipes like this one.
—Shannon Wright
Erie, Pennsylvania
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 16
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 teaspoon salt
- 1 large onion chopped
- 1 teaspoon garlic powder
- 2 teaspoons ground cumin
- 1/4 cup chili powder
- 2 tablespoons worcestershire sauce
- 1 tablespoon dried basil
- 3 pounds ground beef
- 1 medium green pepper chopped
- 1 can (14-1/2 ounces) diced tomatoes undrained
- 2 cans (16 ounces each) kidney beans rinsed and drained
- 1 teaspoon coarsely ground pepper
- 2 celery ribs chopped
- 1 can (29 ounces) tomato puree
- 1 jar (16 ounces) salsa
- 1 can (10-1/2 ounces) condensed beef broth undiluted
- 1 to 2 cups water
- 2 teaspoons steak sauce
- 1-1/2 teaspoons browning sauce optional
- additional chopped onion optional
- Carbohydrate 2.72818125235774 g
- Cholesterol 57.833027175 mg
- Fat 13.0207091567215 g
- Fiber 0.833743766974564 g
- Protein 16.2417196721647 g
- Saturated Fat 5.03402020461824 g
- Serving Size 1 1 serving (111g)
- Sodium 91.9943058580258 mg
- Sugar 1.89443748538318 g
- Trans Fat 1.87067847206161 g
- Calories 196 calories
Directions In a stockpot, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the beans, tomato puree, salsa, tomatoes, broth, water, seasonings and, if desired, browning sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Garnish with chopped onion if desired. Yield: 16 servings (4 quarts). Originally published as Ground Beef Chili in Taste of Home February/March 2001, p25 Nutritional Facts 1 serving (1 cup) equals 242 calories, 11 g fat (4 g saturated fat), 57 mg cholesterol, 611 mg sodium, 13 g carbohydrate, 4 g fiber, 21 g protein. Print Add to Recipe Box Email a Friend
