- 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
- 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, 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).
Reviews for Ground Beef Chili
"Served with shredded cheese and sour cream this chili is awesome!!"
"I absolutely love this recipe! I made it once, loved it, and then forgot where I got it from and have been looking for it ever since. I'm so glad I ran across it again while looking for a recipe to make for one of my kids events! It's now in "My Favorite Recipes" board on Pinterest so I don't ever lose it again! Thank you for sharing!"
"easy, good. I added sugar...."
"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."
"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!"
"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!"
"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."
"Made this tonight and followed Recipe exactly. This is a keeper"
"My family's favorite. I leave out the celery though."