1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (329g) Recipe makes 6 servings
Calories 252
Calories from Fat 98		(38%)
Amount Per Serving		%DV
	Total Fat 10.9g	16%
	Saturated Fat 3.8g	19%
	Monounsaturated Fat 4.6g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.5g
Cholesterol 49mg		16%
Sodium 509mg		21%
Potassium 865mg		24%
Total Carbohydrate 19.9g		6%
	Dietary Fiber 5.8g	23%
	Sugars 7.2g
Protein 20.4g		40%
detailed view... how is this calculated?

Georgia Chili

Recipe #59665 | 1¾ hours | 30 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: keen5
Apr 15, 2003

I have tried many chili recipes, trying to find one that suits our family's taste. This is it! I found this in my 1970 Southern Living cookbook. My family doesn't like spicey chili, so I only add 2 teaspoons of chili powder. I have noted my other changes in the ingredients. I leave out the shortening to cut the fat and we aren't big on a lot of celery in our food, so I cut it down to one stalk. This is the only chili that I make now. Prep time is approximate. Servings are generous, so you may be able to serve more than six with this recipe. I freeze leftovers.

SERVES 6 (change servings and units)

Ingredients

1 lb lean ground beef
salt and pepper
1 onion, chopped
3 tablespoons chili powder, divided
1 tablespoon shortening (I leave this out)
2 cups tomato juice
2 stalks celery, diced (I use one stalk)
1 green pepper, diced
1 can tomato (I use crushed)
1 can kidney bean (I use 2 cans)

Directions

1
Season ground beef with salt and pepper to taste.
2
Brown beef and onion, mixed with 1 tablespoon chili powder, in the shortening.
3
Add tomato juice, celery, green pepper, and remaining 2 tablespoons chili powder.
4
Simmer slowly for 45 minutes, or until vegetables are tender.
5
(If mixture cooks down, add more tomato juice or water).
6
Add tomatoes and simmer 15 minutes longer; then add kidney beans and simmer a few minutes more or until beans are tender.

Questions about this recipe?

Featured Reviews for This Recipe

From: Roxygirl in Colorado

On Sep 12, 2009

I was looking for a chili recipe with tomato juice and came across yours. I only had ground turkey on hand, but read the previous reviewer used part turkey and had good luck. I used a can of pinto beans in tomato sauce and half can of black beans. This chili had a very good creamy texture that I credit to the tomato juice. I used Penzey brand mild taco seasoning. This was very comforting on our cool fall day!Thanks Keen, for posting. Roxygirl

1 person found this review helpful

Was this review helpful to you? YES | NO

From: CindiJ

On Dec 7, 2008

Made this for my husband and son while I was gone helping DS2 & DIL. I used 1 lb. ground chuck and 1 lb. ground turkey, 2 cans pinto beans & omitted the shortening, otherwise made exactly as written. I thought this would be enough for a least 2 meals and maybe enough for chili dogs. I was wrong! They ate it in less than 2 meals! DH came home from work and the pan was empty; son loved it so much he just kept eating at it. LOL - I came home to hear: That Chili was AWESOME!! You have to make it again soon! Thanks for posting a recipe that I cannot wait to try again soon (so I can actually taste!). Updated 12/6/08 This has become my DH's favorite chili recipe. He now makes this on his own and yesterday was our 5th time since finding this recipe! DH is now adjusting and experimenting by adding stew meat to the ground beef. We have used just about every kind of canned beans and this is just a wonderful, wonderful recipe. Thanks again Keen5 for such a wonderful treat!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 2 reviews