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Ground Beef Chili Recipe
Ground Beef Chili Recipe photo by Taste of Home
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Ground Beef Chili Recipe

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4.5 25 35
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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
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 16 servings

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

Nutritional Facts

1 cup: 242 calories, 11g fat (4g saturated fat), 57mg cholesterol, 611mg sodium, 13g carbohydrate (4g sugars, 4g fiber), 21g protein .

Directions

  1. 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.
  2. Stir in the beans, tomato puree, salsa, tomatoes, broth, water, seasonings and, if desired, browning sauce. 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).
Originally published as Ground Beef Chili in Taste of Home February/March 2001, p25


Reviews for Ground Beef Chili

AVERAGE RATING
(35)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
mrsnoteworthy User ID: 8826445 246672
Reviewed Apr. 6, 2016

"I have been making this recipe for years. This last year I have tweaked the recipe a bit for our family. I take ground version kielbasa meat (out of the casings) and brown that up instead. I also prefer orange and yellow peppers over green so we enjoy it that way. Our family likes a thicker chili so I completely leave out the water that is listed in the recipe and do not drain after the browning and saut?ing step. I often do not have steak sauce so it gets made that way as well. Extremely healthy recipe since there is so little fat in the venison kielbasa meat. One additional note, I have often cooked this all up and put it in a slow cooker on low so the flavors have a chance to all "marry together" and can start it earlier to serve later."

MY REVIEW
mclcrafts User ID: 8715568 242568
Reviewed Jan. 25, 2016

"Delicious! It compares very favorably to our all-time favorite Chili at a local Restaurant in SC. I want to just keep eating it! I skipped the celery (didn't think it went with it), added 2 garlic cloves & a heaping tsp of sugar. I used 90% lean ground sirloin, & did not drain the onion, green pepper, garlic & beef mixture after sauteing. I didn't want to discard all that flavorful broth & there was really no extra fat layer to have to skim off the top after Chili was done. I haven't made Chili in over 35 years & am delighted with this result. Thanks!"

MY REVIEW
coyotedee User ID: 7307564 240922
Reviewed Jan. 3, 2016

"This recipe was terrific. We made pretty much as is and will keep around to modify to our own specific tastes. My 2 yr old and the one I was babysitting gobbled it up. And it was definitely a winner with my husband and I. We didn't have browning sauce on hand as that's something I've never used, but I'm curious to see how it might taste with. Thanks for the awesome recipe!"

MY REVIEW
poppadude User ID: 8368591 227207
Reviewed May. 31, 2015

"Awesome !!!!!"

MY REVIEW
Worshipguy User ID: 6391761 222381
Reviewed Mar. 9, 2015

"Not a keeper for our family. We just didn't like the flavors at all, especially the celery. To us it just seemed like a bunch of added ingredients that aren't needed."

MY REVIEW
frozenmargarita User ID: 6444578 221851
Reviewed Mar. 2, 2015

"Made this tonight and followed Recipe exactly. This is a keeper"

MY REVIEW
mmonda1202@msn.com User ID: 6595784 218187
Reviewed Jan. 18, 2015

"My family's favorite. I leave out the celery though."

MY REVIEW
AlanaWarPanda User ID: 8118178 29741
Reviewed Nov. 23, 2014

"This was one of the best chili's that I have ever made. I didn't follow the recipe exactly, but it was soooo good.

My variation was that I used 2 cups of No Salt Added Beef stock and I didn't use water. I also didn't use any Steak Sauce as I didn't have any, but it is so flavourful it didn't matter :D I only had one can of kidney beans, so I used black beans as well.
Thanks for the recipe!"

MY REVIEW
muffbear74 User ID: 209131 111943
Reviewed Nov. 18, 2014

"I like the fact that it only takes 30 minutes to cook. You can use the basic recipe and pretty much throw in whatever you have and it still turns out great."

MY REVIEW
mominthekitchen User ID: 2931682 71003
Reviewed Oct. 5, 2014

"This has been my only red chili ever since it came out in the magazine 13 years ago. Everyone loves it and requests the recipe. The only thing I change (besides leaving out the optional browning sauce) is that instead of condensed broth + water, I just use 2 cups of beef stock. I started doing this to avoid MSG, and it didn't seem to change the taste. I have four kids, and this makes a LOT. It freezes well, so I always get a second meal out of it later."

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