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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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Everyone who tastes my chili comments that it is restaurant-quality. It's especially good with homemade corn bread. I have always loved to cook, and I enjoy developing original recipes like this one. —Shannon Wright Erie, Pennsylvania Ingredients:
3 pounds ground beef |
1 large onion, chopped |
1 medium green pepper, chopped |
2 celery ribs, chopped |
2 cans (16 ounces each) kidney beans, rinsed and drained |
1 can (29 ounces) tomato puree |
1 jar (16 ounces) salsa |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (10-1/2 ounces) condensed beef broth, undiluted |
1 to 2 cups 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 coarsely ground pepper |
1-1/2 teaspoons browning sauce, optional |
additional chopped onion, optional |
Directions:
1. In a stockpot, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; drain.
2. Stir in the beans, tomato puree, salsa, tomatoes, broth, water, seasonings and browning sauce if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Garnish with chopped onion if desired. Yield: 16 servings (4 quarts).
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