Mom’s chili was the best! I could eat it with my eyes closed and know it was her recipe.
PREP: 10 MIN. • COOK: 1 HOUR 50 MIN. MAKES: 12 SERVINGS (3 QT.)
1 medium green pepper, chopped 2 medium onions, chopped ¹₂ cup chopped celery
1 Tbsp. vegetable oil 2 lbs. ground beef 2 cans (28 oz. each) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 cup water
2 Tbsp. Worcestershire sauce
1 to 2 Tbsp. chili powder
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. salt
¹₂ tsp. pepper
2 cans (16 oz. each) kidney beans, rinsed and drained Tortilla chips, optional
In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in the tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer 1½ hours, stirring occasionally. Add kidney beans. Simmer, uncovered, about 10 minutes longer. If desired, serve with tortilla chips.
1 CUP 259 cal., 10g fat (4g sat. fat), 47mg chol., 708mg sod., 23g carb. (7g sugars, 7g fiber), 20g pro.