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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (418g) Recipe makes 10 servings The following items or measurements are not included below: 1/2 teaspoon pepper |
||
| Calories 512 | ||
| Calories from Fat 294 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.8g | 50% | |
| Saturated Fat 11.4g | 57% | |
| Monounsaturated Fat 13.4g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 1.7g | ||
| Cholesterol 123mg | 41% | |
| Sodium 953mg | 39% | |
| Potassium 1082mg | 30% | |
| Total Carbohydrate 18.1g | 6% | |
| Dietary Fiber 4.4g | 17% | |
| Sugars 10.1g | ||
| Protein 36.5g | 73% | |
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My Favorite Chili
By: Kim127
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This is the only chili recipe I've used for the last 8 years or so. I think its pretty outstanding. I vary the hot ingredients depending on who will be eating it and the mood I'm in. I've also used ground venison and it was just as good.
SERVES 10
Ingredients
- 1 cup onion, diced
- 1 cup green pepper, diced
- 1 large celery rib, diced
- 3 garlic cloves, minced
- 3 tablespoons vegetable oil
- 4 lbs ground beef
- 1 1/2 teaspoons jalapeno peppers, seeded and diced
- 1 tablespoon ground cumin
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- 1 teaspoon Tabasco sauce (or to taste)
- 1 1/2 bay leaves, crumbled
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon Mrs. Dash seasoning mix
- 1/2 teaspoon red pepper flakes
- 1/2 cup chili powder
- 2/3 cup dark beer
- 1 (16 ounce) can stewed tomatoes
- 1 (8 ounce) can tomato paste
- 1 teaspoon Worcestershire sauce
- 2 tablespoons honey
- 1 1/2 cups water
- kidney bean (optional)
- cheddar cheese (optional)
- sour cream (optional)
Directions
1
In a large kettle, stir fry the onion, green pepper, celery and garlic in the vegetable oil for about 8 minutes or until tender.2
Add the ground beef and cook until done.3
Drain.4
Return meat to kettle, add remainder of ingredients (and kidney beans) and enough water to come to the top of the chili ingredients.5
Stir til mixed completely.6
Simmer on low heat, uncovered for at least 3 hours.7
Top with cheddar cheese and sour cream if desired.
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- Course > Main Dish > Chili
- Main Ingredient > Meat > Beef > Ground Beef
- Cuisine > North American > United States > Southwestern
- Preparation > Time to Make > < 4 hours
- Occasion > Everyday
Featured Reviews for This Recipe
From: Doc's Mom
On Nov 29, 2008
I only used 2 pounds of ground turkey, but left the rest of the ingredients the same (oh, except I only used 1 tablespoon of honey and omitted bell pepper and Mrs. Dash… didn’t have). Three hours was a bit too long to simmer uncovered, started drying out. My DH loved this chili. FANTASTIC!
From: ~Robyn~
On Oct 7, 2008
My husband LOVED this chili, I am not realy a fan of any chili but I thought it was pretty good. I left out the celery because I had none and it does seem like a long list but as someone else said, it is all things you have readily available in your pantry. I cut the meat to half of what the recipe called for and kept everything else the same. It was well received by the chili lovers in my life. Thanks, I will make this again. Served with cornbread with jalapenos
From: JillDana
On Sep 22, 2008
Very good, not much I can say that hasn't already been said. I left out the bell peppers (personal preference). I substituted beef broth in place of beer since I didn't have any & also replaced the water with beef broth for more flavor. Thanks for sharing.
From: DDW
On Dec 26, 2003
Great Chili! The blend of favors were wonderful. It was made minus the jalapeno - it somehow didn't make it in the shopping bag, and I only used a few of the pepper flakes because I was worried about the heat for the kids. I used 2- 14oz cans of tomatoes and added 4 cans of kidney beans - I have to have the beans! I love sour cream on my chili and left it off because I wanted to enjoy the full taste of the chili. Excellent recipe.
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