Hearty Chili With Beans


1 pound ground beef
15 ounce can diced tomatoes (liquid included)
15 ounce can red kidney beans (liquid drained)
15 ounce can pinto beans (liquid drained)
8 oz. can tomato sauce
1/2 medium white onion, diced
4 oz. can diced green chiles (with liquid)
2 tablespoons chopped celery
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 cup water


Brown the ground beef over medium heat, breaking into small pieces as it cooks. Add salt and pepper to taste while cooking. Remove the cooked meat from the heat, drain to remove grease (you can rinse well under hot water to remove the grease). Transfer beef into large pot, or dutch oven, and add the remaining ingredients. Stir together and cook over medium heat, bringing to a simmer. Reduce the heat to low and continue simmering 50-60 minutes, stirring occasionally.


Over the years, we’ve tried many different chili recipes, some we’ve made more than once, others, not so. This recipe, which I found on the internet quite some time ago (I’m no longer sure of the site), has been a hit with my family, my in-laws, and even the football & cheerleading fans and parents at our local Pop Warner concession stand where we made and served the chili this past season. I usually double the recipe, cook the ground beef, and then throw everything in my slow cooker and let it simmer for 4-5 hours.


5.0 servings


Tuesday, January 18, 2011 - 6:22pm


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