Sunday, March 3, 2013


Top this chili with some chopped onions, shredded cheddar cheese and sour cream.  Serve with Frito chips or corn bread and you have a satisfying meal for a cold winter day. 


2 lbs ground chuck, lightly browned til no longer pink, drain grease

2 tsp sugar
½ tsp cumin
1 ½ TBS chili powder
1 ½ tsp black pepper
1 ½ tsp onion salt

1 – 29 oz can tomato sauce
2 - 15.5 oz cans red kidney beans, undrained
2 - 15.5 oz cans pinto beans, undrained
1 - 15.5 oz can petite diced tomatoes, undrained
1/2 cup celery, diced

Brown the meat, drain grease.  Combine spices and add to meat.
Combine remaining ingredients and add to meat.
Bring chili to a simmer. Continue to simmer on medium-low heat for 20 to 30 minutes.  Stir every 10 minutes, or so.

Adjust seasonings to taste. 

* If you chose to drain and rinse the beans, you may need to add about 1 1/2 cups of additional liquid (beef broth, tomato sauce, tomato soup or water)
Makes 6 servings (2 cups per serving)
This freezes well.

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