Classic Chili

"Mom's chili was the best! She knew just the right ingredients to put her 'stamp' on it. I could eat it with my eyes closed and know it was her recipe! It amazed me that she could put it together in so little time."


3 quarts (10 to 12 servings)


1 medium green pepper, chopped
2 medium onions, chopped
1/2 cup chopped celery
1 tablespoon vegetable oil
2 pounds ground beef
2 (28 ounce) cans tomatoes with liquid, cut up
1 (8 ounce) can tomato sauce
1 cup water
2 tablespoons Worcestershire sauce
1 to 2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
2 (16 ounce) cans kidney beans, rinsed and drained


In a Dutch oven or large soup kettle, sauté green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat.

Cover and simmer for 1 1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer.

Estimated Time

Preparation Time: 10 minutes
Cook Time: 1 hour 50 minutes

Additional Information

Freeze leftovers in serving-size portions.

Nutritional Information

Amount per serving (1 cup): Calories 228, Fat 11 g (Saturated Fat 4 g), Cholesterol 50 mg, Sodium 540 mg, Carbohydrate 14 g, Fiber 4 g, Protein 19 g.

Recipe Courtesy Of

Taste of Home

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