Peoria Chili Recipe
Peoria Chili Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
When you come into the house and pick up the aroma of this chili, it seems to welcome you and warm the entire house. My mother was a very good cook, and a meal of her chili, corn bread, hot cinnamon cocoa and devil's food cake brings back some of my fondest memories of her. —Norma Erne, Albuquerque, New Mexico
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 2 hours 10 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 2 hours 10 min.

Ingredients

  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 can (46 ounces) tomato juice
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 to 2 tablespoons chili powder
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • Shredded cheddar cheese, optional

Directions

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomatoes, chili powder, sugar, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Stir in beans; heat through. Serve with shredded cheddar cheese if desired. Yield: 10 servings.
IF COOKING FOR TWO: Freeze chili in serving size portions for quick meals later.
Originally published as Peoria Chili in Reminisce Spring 1991, p33

Nutritional Facts

1 cup: 288 calories, 9g fat (0 saturated fat), 64mg cholesterol, 826mg sodium, 28g carbohydrate (0 sugars, 0 fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.

  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 can (46 ounces) tomato juice
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 to 2 tablespoons chili powder
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • Shredded cheddar cheese, optional
  1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomatoes, chili powder, sugar, salt and pepper.
  2. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Stir in beans; heat through. Serve with shredded cheddar cheese if desired. Yield: 10 servings.
IF COOKING FOR TWO: Freeze chili in serving size portions for quick meals later.
Originally published as Peoria Chili in Reminisce Spring 1991, p33

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delowenstein User ID: 3766053 40489
Reviewed Jun. 4, 2013

"I DID prepare this chili and If I am not mistaken, I'd pared it down for my mother and myself by halving the recipe. I believe I'd used the tomato juice, canned tomatoes and kidney beans, using 1/2 the amount since it's just my mother and myself! I added 1 cup chopped celery, 1 Tbsp.chili powder, 1 tsp. salt, 1/2 tsp. ground black pepper & 1 garlic glove, crushed. I simmered the chili 2 hours and stirred occasionally. I stirred in 1 can of

kidney beans and let cook 1/2 hour!
That way, the beans wouldn't be mushy!
This recipe was delicious! Thank you for sharing it! Dawn E. Lowenstein"

MY REVIEW
krisno User ID: 241793 40483
Reviewed Jan. 9, 2010

"My new go-to recipe for chili."

MY REVIEW
sbuffman User ID: 1497756 17165
Reviewed Oct. 22, 2009

"Very easy and very tasty!"

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