Favorite Chili Recipe
Favorite Chili Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I received this recipe from a friend and have modified it to suit my family's tastes. Our three children especially like this slightly sweet chili because it's not too spicy.
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 2-1/4 hours
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 2-1/4 hours

Ingredients

  • 3-1/2 pounds beef chuck roast, cut into 1/2-inch cubes
  • 1/4 cup vegetable oil
  • 2 cups chopped onion
  • 3 medium green peppers, chopped
  • 5 garlic cloves, minced
  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 2 cups water
  • 1 can (12 ounces) tomato paste
  • 1/3 cup chili powder
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 2 teaspoons dried oregano
  • 3/4 teaspoon pepper
  • 1 can (16 ounces) pinto beans, rinsed and drained
  • 1/4 cup cornmeal
  • Shredded cheddar cheese and additional chopped onion, optional

Directions

In a Dutch oven or soup kettle, brown beef in oil; drain. Add onion, green peppers and garlic; cook until tender. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add beans and cornmeal; simmer for 15 minutes, stirring frequently. Garnish with cheese and onion if desired. Yield: 14-16 servings (4 quarts).
Originally published as Favorite Chili in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p13

Nutritional Facts

1 cup: 338 calories, 15g fat (5g saturated fat), 74mg cholesterol, 717mg sodium, 24g carbohydrate (12g sugars, 6g fiber), 26g protein.

  • 3-1/2 pounds beef chuck roast, cut into 1/2-inch cubes
  • 1/4 cup vegetable oil
  • 2 cups chopped onion
  • 3 medium green peppers, chopped
  • 5 garlic cloves, minced
  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 2 cups water
  • 1 can (12 ounces) tomato paste
  • 1/3 cup chili powder
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 2 teaspoons dried oregano
  • 3/4 teaspoon pepper
  • 1 can (16 ounces) pinto beans, rinsed and drained
  • 1/4 cup cornmeal
  • Shredded cheddar cheese and additional chopped onion, optional
  1. In a Dutch oven or soup kettle, brown beef in oil; drain. Add onion, green peppers and garlic; cook until tender. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add beans and cornmeal; simmer for 15 minutes, stirring frequently. Garnish with cheese and onion if desired. Yield: 14-16 servings (4 quarts).
Originally published as Favorite Chili in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p13

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