Home
- Preparing Time: 2 hours and 5 minutes
- Total Time: -
- Served Person: 10
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 teaspoon dried oregano
- 1 cup water
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 cup chopped celery
- 2 pounds ground beef
- 1 (8 ounce) can tomato sauce
- 2 tablespoons worcestershire sauce
- 4 cloves garlic, coarsely chopped
- 1/2 red onion, cut into large chunks
- 2 (28 ounce) cans tomatoes, undrained and tomatoes chopped
- 2 (16 ounce) cans kidney beans, rinsed and drained
- Carbohydrate 24
- Cholesterol 56
- Fat 16.3
- Protein 21.7
- Sodium 872
- Calories 324 calories;
Heat vegetable oil in a Dutch oven or large soup pot over medium heat; cook and stir onion, celery, and garlic in the hot oil until tender, about 5 minutes. Stir ground beef into onion mixture; cook and stir until ground beef is browned and crumbly, 5 to 10 minutes. Drain grease. Stir tomatoes, tomato sauce, water, Worcestershire sauce, chili powder, garlic powder, oregano, salt, and pepper into ground beef mixture; bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until flavors blend, about 1 1/2 hours. Add kidney beans; simmer for 10 more minutes.
