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Nutrition Facts
Serving Size 1 (542g) Recipe makes 8 servings The following items or measurements are not included below: 2 teaspoons seasoning salt
Calories 436
Calories from Fat 116		(26%)
Amount Per Serving		%DV
	Total Fat 12.9g	19%
	Saturated Fat 4.8g	24%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.7g
Cholesterol 73mg		24%
Sodium 869mg		36%
Potassium 1554mg		44%
Total Carbohydrate 47.7g		15%
	Dietary Fiber 12.4g	49%
	Sugars 14.1g
Protein 35.5g		71%
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Chili, Plain and Simple but Darn Good

Recipe #323657 | 2¼ hours | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Sep 6, 2008

This is plain and simple but makes a wonderful chili, you may add in other ingredients if desired, my family likes this topped with cheddar cheese and sour cream then served with Kittencal's Parmesan Garlic Bread or Garlic Toast --- I strongly suggest to make this 1-3 days ahead the flavors will intensify and ripen, you will really notice a difference in flavor if made ahead --- all amounts may be adjusted to taste.

SERVES 8 (change servings and units)

Ingredients

2 lbs lean ground beef
2 medium onions, chopped
1 green bell pepper, seeded and chopped
6 large garlic cloves, coarsley chopped (do not mince the garlic)
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes (adjust to taste) (optional)
2-3 tablespoons chili powder
2 teaspoons cumin
4 (14 1/2 ounce) cans stewed tomatoes, with juice
1 (15 ounce) can tomato sauce
2 teaspoons seasoning salt or white salt, to taste
2 (15 ounce) cans red kidney beans, with juice

Directions

1
In a large pot brown the ground beef with onion and green bell pepper until no longer pink; drain all fat.
2
Add in garlic, oregano and chili flakes; cook stirring until browned (about 12-15 minutes, for the best flavor the meat must be slightly browned).Add in chili powder and cumin; cook stirring for 2 minutes.
3
Add in stewed tomatoes, tomato sauce and seasoned salt; bring to a boil over medium heat stirring.
4
Reduce heat to low and cook uncovered for 1-1/2 hours stirring occasionally.
5
Stir in the beans with their liquid and continue to cook for another 30 minutes, stirring occasionally.

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Featured Reviews for This Recipe

From: betsy222

On Feb 19, 2009

I made this last night for my DD and DS inlaw and it was soooo very good !

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From: Sooner Girl

On Feb 10, 2009

This chili won rave reviews from my husband. I made Extra Moist Jalapeno Cornbread along with this recipe. It was a perfect combination.

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From: Mustang Sally 54269

On Feb 3, 2009

You sure know all the tricks for making a great meal. The chili hasn't even finished simmering and I already love it. We'll see what the Super Bowl party people think. Changed a couple things to our taste. We like our chili alittle thicker so added abit more beef & drained the beans. Reduced the red pepper flakes & cumin abit to cut some of the heat, however, next time I'll add the full amount cause I didn't find it overly spicy. Added chopped baby canned corn for an interesting color/texture.

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From: Marie Nixon

On Dec 20, 2008

I wanted to bring my friend some homemade chili. I wasn't sure if he liked his chili spicy or not. I thought 'I need to find a good, basic chili recipe that I can make in advance.' Lo and behold, I found this recipe and it met my need perfectly. I cut the recipe in half and as a matter of personal preference used a can of black beans rather than the kidney beans. I made it 2 days in advance. I am going to give the chili with IMO the best cornbread in the world, Sweet Cornbread Sweet Cornbread. I'll add a small bag of shredded cheddar cheese and an individual bottle of Tabasco sauce so he can spice it up as much as he likes. Thanks so much, Kittencal. Your recipes always make me look good.

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