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Peoria Chili Recipe
Peoria Chili Recipe photo by Taste of Home

Peoria Chili Recipe

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5 3
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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
TOTAL TIME: Prep: 10 min. Cook: 2 hours 10 min.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 2 hours 10 min.
MAKES: 10 servings

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

Nutritional Facts

Diabetic Exchanges: One serving equals 3 lean meat, 1-1/2 starch, 1 vegetable; also, 288 calories, 826 mg sodium, 64 mg cholesterol, 28 gm carbohydrate, 26 gm protein, 9 gm fat.

Directions

  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

Nutritional Facts

Diabetic Exchanges: One serving equals 3 lean meat, 1-1/2 starch, 1 vegetable; also, 288 calories, 826 mg sodium, 64 mg cholesterol, 28 gm carbohydrate, 26 gm protein, 9 gm fat.

Reviews for Peoria Chili

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
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
Reviewed Jan. 9, 2010

"My new go-to recipe for chili."

MY REVIEW
Reviewed Oct. 22, 2009

"Very easy and very tasty!"

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