Prep 30 mins
Cook 1 hr 55 mins
This is a family favorite. Guests have always loved it, too. It has a great texture and mild taste (without the chiles). To turn up the heat, add the chiles and increase the hot pepper sauce to taste. I often double or even triple the recipe. I modified this recipe from a pillsbury cookbook I received at my bridal shower 16 years ago...and I've been making it ever since! Enjoy!
- 1 1⁄2 lbs ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3⁄4 cup water
- 1 tablespoon chili powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon sugar (or splenda)
- 1⁄4 teaspoon hot pepper sauce (i.e. red hot)
- 2 garlic cloves, minced
- 1 (28 ounce) can tomatoes, undrained, cut up**
- 1 (10 3/4 ounce) can condensed tomato soup
- 1 (6 ounce) can tomato paste
- 1 (4 ounce) can green chilies (optional)
- 2 (15 1/2 ounce) cans kidney beans, undrained (light & dark)
- In a large sauce pan or pot, brown ground beef with onion; drain. (While the beef is browning, chop veggies, etc.)
- Add remaining ingredients, EXCEPT kidney beans, to the ground beef and onion.
- Bring to a boil then reduce heat to low.
- Cover and simmer for about 90 minutes. (stir occasionally to avoid any chili sticking on the bottom of the pot.).
- Stir in undrained kidney beans and simmer until heated through (about 15 minutes).
- **For a smoother chili (my preference) I pour the 28oz. can of tomatoes into my "ultmate chopper" (mini food processor) and blend em up. I also chop the onions and peppers quite small. This minimizes chunks which makes it more "kid-friendly.".
Our family <3's it and it is the only chili recipe we use. We serve over rice, it is good w/ out but it makes it that much better!!