Classic Chili Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 10
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 cup chopped celery
- 1 teaspoon dried oregano
- 1 cup water
- 1 teaspoon garlic powder
- 2 pounds ground beef
- 2 tablespoons worcestershire sauce
- 1/2 teaspoon pepper
- 2 medium onions chopped
- 1 medium green pepper chopped
- 2 cans (16 ounces each) kidney beans rinsed and drained
- 1 can (8 ounces) tomato sauce
- 2 cans (28 ounces each) diced tomatoes undrained
- 1 to 2 tablespoons chili powder
- Carbohydrate 3.7518552544444 g
- Cholesterol 61.68856232 mg
- Fat 14.6963171068321 g
- Fiber 0.757964086208577 g
- Protein 17.3146019608132 g
- Saturated Fat 5.41906682348981 g
- Serving Size 1 1 -12 serving (159g)
- Sodium 100.292137780173 mg
- Sugar 2.99389116823583 g
- Trans Fat 1.97475386194288 g
- Calories 220 calories
Directions In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. Yield: 10-12 servings (3 quarts). If Cooking for Two: Freeze in serving-size portions. Originally published as Classic Chili in Reminisce Extra December 1994, p47 Nutritional Facts 1 serving (1 cup) equals 228 calories, 11 g fat (4 g saturated fat), 50 mg cholesterol, 540 mg sodium, 14 g carbohydrate, 4 g fiber, 19 g protein. Print Add to Recipe Box Email a Friend
