Recipe by breezermom
This recipe was created by me! I have perfected the recipe many times over using various guinea pigs, and each time, they say it is better. This recipe has won a couple of chili cook-offs. It is a traditional recipe. You can cook it using beans or without. It is great regardless of how you cook it. I would serve it with grilled cheese sandwiches or mexican cornbread. Always top it with a little shredded cheese to difuse the heat!
Top Review by kiwidutch
Our guests today loved this.. I added the beans but left out the celery ( one guest eats amost everything on the planet except celery) It was a wonderful meaty chili and the compliment flowed. I did use cubed pork and minced pork instead of beef, simply because the ground beef in my usual supermarket has not been wonderful of late. When more shops are open after New Year I will be making this again with beef. Please see my Rating System: 5 excellent stars for a meaty chili that we will certainly be making often. Thanks!
- 1 lb hamburger or 1 lb ground chuck
- 1 lb beef stew meat or 1 lb sirloin, chopped into bite size pieces
- 1 1⁄2 large onions, chopped, about 1 1/2 to 2 cups
- 3 garlic cloves, crushed
- 1 (16 ounce) can whole tomatoes, drained
- 1 (16 ounce) can crushed tomatoes
- 3 celery ribs, sliced, about 1 1/2 to 2 cups
- 5 tablespoons chili powder
- 3 teaspoons salt
- 1 1⁄2 teaspoons sugar
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 teaspoon red pepper sauce
- 1 (16 ounce) can chili beans (optional)
Directions See How It's Made
- Cook and stir hamburger/ground chuck, stew/sirloin meat, onion and garlic in a large dutch oven until meat is light brown and onions are tender.
- Drain grease from the pan.
- Stir in tomatoes, celery, chili powder, salt, sugar, Worcestershire sauce, and pepper sauce. Heat to boiling; reduce heat.
- Cover and simmer for at least one hour, preferably two.
- If desired, add beans.
- Heat to boiling, reduce heat.
- Simmer until hot, about 15 minutes.
- Serve topped with shredded cheese, and sour cream if desired.