- 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
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"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."
"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!"