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Nutrition Facts
Serving Size 1 (427g) Recipe makes 6 servings The following items or measurements are not included below: 32 ounces red kidney beans
Calories 562
Calories from Fat 162		(28%)
Amount Per Serving		%DV
	Total Fat 18.1g	27%
	Saturated Fat 6.6g	33%
	Monounsaturated Fat 7.1g
	Polyunsaturated Fat 1.9g
	Trans Fat 1.0g
Cholesterol 98mg		32%
Sodium 920mg		38%
Potassium 1824mg		52%
Total Carbohydrate 57.1g		19%
	Dietary Fiber 18.2g	72%
	Sugars 9.9g
Protein 46.8g		93%
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Cu's Chili

Recipe #159563 | 2 hours | 20 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: TeresaS
Mar 12, 2006

I found this recipe about 25 years ago in a consumer report magazine. They were trying to find the best can chili recipe. They came up with their own and this is it. I have made this for years. It is really good. If you like it hot like I do. Add cayenne pepper or tabasco sauce.

SERVES 6 (change servings and units)

Ingredients

2 lbs lean ground beef
2 garlic cloves, minced
2 large onions, finely chopped
2 medium green peppers, finely chopped
8 tablespoons chili powder
2 tablespoons cider vinegar
1/2 teaspoon allspice
1/2 teaspoon coriander
2 teaspoons cumin
1 teaspoon salt (to taste)
1/2 cup water
2 (16 ounce) cans crushed tomatoes
2 (16 ounce) cans red kidney beans (with liquid)

Directions

1
Cook beef, garlic, onion, and green pepper in a heavy skillet over med-high heat till meat is no longer pink.
2
Add remaining ingredients.
3
Bring to a boil.
4
Cover & reduce heat.
5
Simmer for 45 minutes.
6
Stir frequently.

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Browse similar recipes by category

Course > Main Dish > Chili
Main Ingredient > Vegetables > Onions
Main Ingredient > Vegetables > Peppers
Main Ingredient > Meat > Beef
Cuisine > North American
Preparation > Time to Make > < 4 hours
Preparation > Simple > Beginner Cook

Featured Reviews for This Recipe

From: Brooke the Cook in WI

On Nov 17, 2009

Tripled this recipe and brought to a dinner for 25 college students served with corn bread - there wasn't a spec of chili leftover and all the kids kept thanking us for bringing the great chili. Probably should have quintupled it for that amount of people... Lots of meat and beans in every bite. If I had been making it for my own family, adding cayenne would have been a requirement.

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From: KateL

On Dec 26, 2008

This is very good, with medium spiciness, enough for each bowl to help clear our my sinus passages, although not as spicy as our 1-alarm chili based on Wick Fowler's 2-alarm chili. I had 3 bowls, so there is no complaint here! Thanks for posting, Teresa! Made for Potluck Tag.

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From: KITTENCAL

On Aug 25, 2008

delicious chili, I also added in 2 jalapeno peppers and some chili flakes (we like things really hot) making this 1 day ahead will only add to the flavor so that is what I did, I made this for my DS and it was thoroughly enjoyed, thanks for sharing Teresa!

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From: Baby Kato

On Mar 25, 2008

This is really good chili Theresa. We enjoyed this tasty chili for dinner tonight. The large amount of chili powder gave the chili a very nice flavour. It was very flavourful, had nice textures and was quick and easy to make. I used white kidney beans and cayenne pepper and chili flakes to add heat. I will definitely make this again. Thanks for sharing.

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