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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 16 |
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The best beef chili in my book. Freezes well. Ingredients:
3 lbs ground beef |
1 large onion, chopped |
1 medium green pepper, chopped |
2 celery ribs, chopped |
2 (16 ounce) cans kidney beans, rinsed and drained |
1 (29 ounce) can tomato puree |
1 (16 ounce) jar salsa |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (26 ounce) can condensed beef broth, undiluted |
1 -2 cup water |
1/4 cup chili powder |
2 tablespoons worcestershire sauce |
1 tablespoon dried basil |
2 teaspoons ground cumin |
2 teaspoons steak sauce |
1 teaspoon garlic powder |
1 teaspoon salt |
1 teaspoon fresh coarse ground black pepper |
1 1/2 teaspoons browning sauce (optional) |
additional chopped onion (optional) |
shredded cheddar cheese (optional) |
Directions:
1. In a large Dutch oven, cook the beef and next 3 ingredients over medium heat until meat is browned and vegetables are tender; drain.
2. Stir in the beans and remaining ingredients,except for additional onions and cheddar cheese.
3. Bring to a boil; reduce heat; simmer uncovered, for 30 minutes or until chili reaches desired thickness.
4. Ladle into serving bowls; garnish with chopped onion and cheddar cheese, if desired.
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