1 hr 30 mins
My husband and son really "pigged-out" on this chili the first time I made it. It had been simmering for hours and they just couldn't help themselves. It is flavorful but not hot. Those who like heat can add their own (my husband always does). It is adapted from The America's Test Kitchen Family Cookbook.
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Units: US | Metric
- 1 tablespoon vegetable oil
- 2 onions, peeled and chopped
- 1 green bell pepper, stemmed, seeded, chopped
- 2 tablespoons Gebhardt® Chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 8 garlic cloves, minced
- 2 lbs lean ground beef
- 2 (15 1/2 ounce) cans kidney beans, rinsed and drained
- 2 (15 1/2 ounce) cans diced tomatoes
- 1 (28 ounce) can crushed tomatoes
- 1 cup beef broth
- 1Heat the oil over medium heat in a large soup pot.
- 2Add the onions, bell pepper, chili powder, cumin and 1/2 teaspoon salt.
- 3Cook until onions and pepper are translucent.
- 4Stir in the garlic and cook for 15 seconds.
- 5Add the beef and increase the heat to medium-high.
- 6Cook until no longer pink, for about 10 minutes, breaking up the meat with a spoon.
- 7Stir in the beans, diced tomatoes and their juice, crushed tomatoes, beef broth and another 1/2 teaspoon salt.
- 8Bring to a boil, reduce to simmer, cover and cook for 45 minutes.
- 9Remove the lid and continue to simmer at least another 45 minutes, or longer to develop flavor.
- 10Serve, allowing each person to season their bowl to their liking with salt, pepper, hot sauce, sour cream, grated cheese, and/or chopped onions.
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Nutritional Facts for Chili, Family-Style
Serving Size: 1 (513 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 388.1
- Calories from Fat 132
- Total Fat 14.6 g
- Saturated Fat 5.0 g
- Cholesterol 73.8 mg
- Sodium 1235.3 mg
- Total Carbohydrate 34.8 g
- Dietary Fiber 9.0 g
- Sugars 11.4 g
- Protein 31.2 g