READY IN: 2hrs 5mins
Recipe by morningglory

This batch makes enough for two meals in my family. I use this to make my chili-chicken enchiladas.

Top Review by John Sauerbeck

I can't really give this any stars, because I used it as a basis for the chili I cooked. Instead of 4 15oz cans of tomato sauce, I used 1 15oz can and a 4oz can of tomato paste. I added 1 TBS of sugar to cut down on the acid flavor. I cooked kidney beans instead of of using canned beans. I substituted tomato juice for the water. I know it looks like I changed the whole recipe, but I really didn't. All the spices were there and I only substituted tomoto style products. This came out exactly the way I thought it would. If you must change something at least follow the intent of the recipe, because this came out as one of my better chili's. I want to use the leftovers for the chili-chicken enchalades?

Ingredients Nutrition


  1. Brown ground beef. Do not drain.
  2. After beef is browned add onions and celery. Cook until tender-crisp.
  3. If lots of fluid remains, drain off.
  4. Add tomato sauce, diced tomatoes, water and seasoning. Stir well.
  5. Bring to a boil, then reduce to a simmer.
  6. Let cook for 1 1/2 hours.
  7. Check seasonings and adjust if necessary.
  8. Add chili beans and cook another 15 minutes.

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