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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (321g) Recipe makes 16 servings The following items or measurements are not included below: 1 teaspoon pepper |
||
| Calories 284 | ||
| Calories from Fat 123 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.7g | 21% | |
| Saturated Fat 5.1g | 25% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.8g | ||
| Cholesterol 57mg | 19% | |
| Sodium 768mg | 32% | |
| Potassium 897mg | 25% | |
| Total Carbohydrate 20.0g | 6% | |
| Dietary Fiber 5.4g | 21% | |
| Sugars 6.5g | ||
| Protein 21.6g | 43% | |
Menus using this recipe:
Ground Beef Chili
By: ratherbeswimmin'
Aug 12, 2002
The best in my book. Freezes well.
SERVES 16
Ingredients
- 3 lbs ground beef
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 2 celery ribs, chopped
- 2 (16 ounce) cans kidney beans, rinsed and drained
- 1 (29 ounce) can tomato puree
- 1 (16 ounce) jar salsa
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 can condensed beef broth, undiluted
- 1-2 cup water
- 1/4 cup chili powder
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried basil
- 2 teaspoons ground cumin
- 2 teaspoons steak sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon coarsely ground pepper
- 1 1/2 teaspoons browning sauce (optional)
- additional chopped onion (optional)
- shredded cheddar cheese (optional)
Directions
1
In a large Dutch oven, cook the beef and next 3 ingredients over medium heat until meat is browned and vegetables are tender; drain.2
Stir in the beans and remaining ingredients,except for additional onions and cheddar cheese.3
Bring to a boil; reduce heat; simmer uncovered, for 30 minutes or until chili reaches desired thickness.4
Ladle into serving bowls; garnish with chopped onion and cheddar cheese, if desired.
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- Course > Main Dish > Chili
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Beans
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For Large Groups
- Occasion > Dinner Party
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: writer & exec, dave & sue
On Jun 28, 2009
Thank you for posting a very easy yet different chili recipe. It had many ingredients I wouldn’t have thought to add- I followed to the T except I added a good shake of crushed red pepper. It is cooking now- but smells great. I did sneak a pre-taste. Very good, can’t wait for it to simmer down.
From: Chef Busydaddy
On Apr 26, 2009
Made quite a few minor changes, but I can still say the core recipe I use is this one. We've tried to make chili many times before but someone was always unhappy. This one is a hit (we've made it 3 times already!) with everyone!
From: Sheri-BDB
On Jul 25, 2003
This is a wonderful chili recipe! I followed your recipe to a t- and it turned out perfect. For anyone that want's to know you can find the browning sauce near the steak sauce in your grocery store; it goes by the name kitchen bouquet and is used alot for gravy and bring the flavor out of meat.
From: ainsleydoll
On Nov 24, 2002
We raked and burned leaves all day Saturday. I made this chili the night before. We had worked up quite an appetite and it really hit the spot. Highly seasoned and very delicious. It makes quite a lot so I froze half for us to have later on. The only ingredient I left out was the browning sauce--not real sure what that is, but the flavor wasn't missing anything.
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