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Peoria Chili Recipe

Peoria Chili Recipe

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. YIELD:10 servings


  • 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.

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

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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"

Reviewed Jan. 9, 2010

"My new go-to recipe for chili."

Reviewed Oct. 22, 2009

"Very easy and very tasty!"

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