Amazing Chili

Submitted by Helen1

"A very tasty chili to warm you up on a cold winter's night. Use extra lean beef to further reduce the fat content. It turns out very thick and delicious."

 

• Ready In: 8hrs 20mins
• Ingredients: 14
• Serves: 6-8

ingredients

• 2 medium onions, chopped
• 1 1⁄2 lbs lean ground beef
• 3 garlic cloves, chopped
• 2 stalks celery, roughly chopped
• 1 green pepper, roughly chopped
• 2 tablespoons chili powder (add more as desired)
• 1 can campbell tomato soup (roasted red pepper or basil)
• 1⁄2 teaspoon fresh ground black pepper
• 1 1⁄2 teaspoons oregano
• 1 1⁄2 teaspoons ground cumin
• 1 teaspoon salt
• 1 (28 ounce) can stewed tomatoes
• 2 (28 ounce) cans kidney beans
• 1⁄4 cup chopped fresh parsley (optional) or 1/4 cup cilantro, added just before serving (optional)

directions

1. Brown ground beef with onion and garlic till meat no longer pink, then drain off fat.
2. Add celery, green pepper and spices, saute till vegetables are heated through.
3. Combine all ingredients in a crock pot or large stock pot.
4. Simmer on very low heat for 8-12 hours, stir every 1-2 hours.
5. Serve with a crisp salad and cornbread or crusty rolls.

Reviews

[M. Joan]

Enjoyed your chili recipe! At the store I shopped, I could not find Campbell Fiesta Tomato soup so substituted Campbell Fiesta Chili Beef with Beans soup instead. Will look for the other soup to try next time. Thanx!

 

[loof751]

Great chili, hearty and flavorful. I made 2 small changes: used 1 onion and 2 green peppers; and used a mixture of dark red, light red, and black beans. I'll add some jalapeno next time to give it a little more kick. Thanks for posting this recipe!

 

[carolinafan]

This was great on a cool fall evening. I chose this for PAC fall '07. I used regular tomato soup but it was still spicy enough. Thanks for posting.

 

[Karen Elizabeth]

This was indeed a very tasty chili, i made it the night before I used it, and then simmered it again for a few hours the next day prior to supper. Thick and satisfying, I was afraid it might be a little spicy for my youngsters, but in fact it was not overly spicy at all and it was enjoyed by all who ate it. I served it with Recipe # 51721 (on Imperas recommendation, thanks Impera!) and rice. We actually had mac'n'cheese as well, for non-chilli eaters, they go together really well, we discovered!