Ground Beef Chili Recipe

Ground Beef Chili Recipe photo by Taste of Home

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Everyone who tastes my chili comments that it is restaurant-quality. It's especially good with homemade corn bread. I have always loved to cook, and I enjoy developing original recipes like this one. —Shannon Wright Erie, Pennsylvania

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Ground Beef Chili Recipe

Prep: 10 min. Cook: 40 min.

Yield: 16 Servings

10 40 50

Ingredients

3 pounds ground beef
1 large onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (29 ounces) tomato puree
1 jar (16 ounces) salsa
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 to 2 cups 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

Directions

In a stockpot, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; drain.
Stir in the beans, tomato puree, salsa, tomatoes, broth, water, seasonings and browning sauce if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Garnish with chopped onion if desired. Yield: 16 servings (4 quarts).

Nutritional Facts 1 serving (1 cup) equals 242 calories, 11 g fat (4 g saturated fat), 57 mg cholesterol, 611 mg sodium, 13 g carbohydrate, 4 g fiber, 21 g protein.

Originally published as Ground Beef Chili in Taste of Home February/March 2001, p25