Ground Beef Chili Recipe #36847
The best in my book. Freezes well.
1½ hours | 30 min prep
SERVES 16
- 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)
- In a large Dutch oven, cook the beef and next 3 ingredients over medium heat until meat is browned and vegetables are tender; drain.
- Stir in the beans and remaining ingredients,except for additional onions and cheddar cheese.
- Bring to a boil; reduce heat; simmer uncovered, for 30 minutes or until chili reaches desired thickness.
- Ladle into serving bowls; garnish with chopped onion and cheddar cheese, if desired.
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5 stars