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Ingredients
2 Pounds ground beef
1 (29 oz) Can tomato sauce
1 (29 oz) Can kidney beans with liquid
1 (29 oz) Can pinto beans with liquid
1 Medium onion, diced
1/2 Cup diced green chilies
1 Stalk celery, diced
3 Medium tomatoes, chopped
2 Teaspoons cumin powder
2 Tablespoons chili powder
1 1/2 Teaspoons black pepper
2 Teaspoons salt
2 Cups water
Instructions
Preheat a large skillet over medium heat. When it is hot add the ground beef. Cook the beef while stirring and breaking it apart, until it is browned, and completely cooked. When done, drain off the fat. Then using a fork, go through the cooked beef and crumble it thoroughly, until each piece is about the size of a pea.
In a large stockpot, combine the beef plus all the remaining ingredients. Cook over low heat, while stirring well for about 10 minutes, or until all ingredients are well combined.
Then let the chili simmer for 2 to 3 hours. Stir it about every 15 minutes to ensure even cooking. When done, pour the chili into individual serving bowls. Top each one with fresh chopped onions and shredded cheddar cheese, if desired. Store any leftover chili in the refrigerator, tightly sealed.