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Favorite Chili

Favorite Chili
I received this recipe from a friend and have modified it to suit my family's tastes. Our three children especially like this slightly sweet chili because it's not too spicy.
14 ServingsPrep: 20 min. Cook: 2-1/4 hours

Ingredients

  • 3-1/2 pounds beef chuck roast, cut into 1/2-inch cubes
  • 1/4 cup vegetable oil
  • 2 cups chopped onion
  • 3 medium green peppers, chopped
  • 5 garlic cloves, minced
  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 2 cups water
  • 1 can (12 ounces) tomato paste
  • 1/3 cup chili powder
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 2 teaspoons dried oregano
  • 3/4 teaspoon pepper
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1/4 cup cornmeal
  • Shredded cheddar cheese and additional chopped onion, optional

Directions

  • In a Dutch oven or soup kettle, brown beef in oil; drain. Add the
  • onion, green peppers and garlic; cook until tender.
  • Add the next eight ingredients; bring to a boil. Reduce heat; cover
  • and simmer for 2 hours, stirring occasionally. Add beans and
  • cornmeal; simmer for 15 minutes, stirring frequently. Garnish with
  • cheese and onion if desired. Yield: 14-16 servings (4 quarts).
© Taste of Home 2013

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Favorite Chili (continued)

Nutrition Facts: 1 serving (1 cup) equals 338 calories, 15 g fat (5 g saturated fat), 74 mg cholesterol, 717 mg sodium, 24 g carbohydrate, 6 g fiber, 26 g protein.
© Taste of Home 2013