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Peoria Chili

 Peoria Chili
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
10 ServingsPrep: 10 min. Cook: 2 hours 10 min.


  • 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


  • 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.
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.