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Ground Beef Chili

Source of Recipe

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Ground Beef Chili

Adapted from Taste of Home February/March 2001
Reviews rate this recipe 4.5 of 5 stars.
Prep: 10 min. Cook: 40 min.
Yield: 16 servings (4 quarts).

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
• 1/2 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, if desired, browning sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Garnish with chopped onion if desired.

1 serving (1 cup) equals 242 calories, 11 g fat (4 g saturated fat), 57 mg cholesterol, 539 mg sodium, 13 g carbohydrate, 4 g fiber, 21 g protein.