Georgia Chili

READY IN: 1hr 35mins
CindiJ
Recipe by keen5

I have tried many chili recipes, trying to find one that suits our family's taste. This is it! I found this in my 1970 Southern Living cookbook. My family doesn't like spicey chili, so I only add 2 teaspoons of chili powder. I have noted my other changes in the ingredients. I leave out the shortening to cut the fat and we aren't big on a lot of celery in our food, so I cut it down to one stalk. This is the only chili that I make now. Prep time is approximate. Servings are generous, so you may be able to serve more than six with this recipe. I freeze leftovers.

Top Review by Roxygirl in Colorado

I was looking for a chili recipe with tomato juice and came across yours. I only had ground turkey on hand, but read the previous reviewer used part turkey and had good luck. I used a can of pinto beans in tomato sauce and half can of black beans. This chili had a very good creamy texture that I credit to the tomato juice. I used Penzey brand mild taco seasoning. This was very comforting on our cool fall day!Thanks Keen, for posting. Roxygirl

Ingredients Nutrition

Directions

  1. Season ground beef with salt and pepper to taste.
  2. Brown beef and onion, mixed with 1 tablespoon chili powder, in the shortening.
  3. Add tomato juice, celery, green pepper, and remaining 2 tablespoons chili powder.
  4. Simmer slowly for 45 minutes, or until vegetables are tender.
  5. (If mixture cooks down, add more tomato juice or water).
  6. Add tomatoes and simmer 15 minutes longer; then add kidney beans and simmer a few minutes more or until beans are tender.

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