Chili
- Ready In:
- 2hrs 5mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 1 1⁄2 - 2 lbs ground beef
- 5 -6 stalks celery, diced
- 2 onions, diced
- 1 tablespoon chili powder
- 1 dash red pepper flakes
- 1 teaspoon thyme
- 1 teaspoon lemon pepper
- 1 tablespoon salt
- 1⁄2 teaspoon pepper
- 4 (15 ounce) cans tomato sauce
- 1 (15 ounce) can diced tomatoes (I use tomatoes with garlic and seasonings mixed in, but it's not necessary)
- 5 1⁄4 cups water
- 2 (15 ounce) cans chili beans
directions
- Brown ground beef. Do not drain.
- After beef is browned add onions and celery. Cook until tender-crisp.
- If lots of fluid remains, drain off.
- Add tomato sauce, diced tomatoes, water and seasoning. Stir well.
- Bring to a boil, then reduce to a simmer.
- Let cook for 1 1/2 hours.
- Check seasonings and adjust if necessary.
- Add chili beans and cook another 15 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I can't really give this any stars, because I used it as a basis for the chili I cooked. Instead of 4 15oz cans of tomato sauce, I used 1 15oz can and a 4oz can of tomato paste. I added 1 TBS of sugar to cut down on the acid flavor. I cooked kidney beans instead of of using canned beans. I substituted tomato juice for the water. I know it looks like I changed the whole recipe, but I really didn't. All the spices were there and I only substituted tomoto style products. This came out exactly the way I thought it would. If you must change something at least follow the intent of the recipe, because this came out as one of my better chili's. I want to use the leftovers for the chili-chicken enchalades?
Tweaks
-
I can't really give this any stars, because I used it as a basis for the chili I cooked. Instead of 4 15oz cans of tomato sauce, I used 1 15oz can and a 4oz can of tomato paste. I added 1 TBS of sugar to cut down on the acid flavor. I cooked kidney beans instead of of using canned beans. I substituted tomato juice for the water. I know it looks like I changed the whole recipe, but I really didn't. All the spices were there and I only substituted tomoto style products. This came out exactly the way I thought it would. If you must change something at least follow the intent of the recipe, because this came out as one of my better chili's. I want to use the leftovers for the chili-chicken enchalades?
RECIPE SUBMITTED BY
morningglory
Evansville, IN
HI!! I am a mother of 4 children, 36 years old, and a baker. I am currently trying to lose weight, so I am looking for lighter recipes, though I seem to be drawn to the not so light recipes. I am usually looking for new ways to cook chicken, as that is my children's favorite food.