Ground Beef Chili

"The best beef chili in my book. Freezes well."
 
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photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA
photo by Cathy photo by Cathy
photo by KadesMom photo by KadesMom
photo by Redsie photo by Redsie
photo by Redsie photo by Redsie
Ready In:
1hr 30mins
Ingredients:
21
Serves:
16
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ingredients

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directions

  • In a large Dutch oven, cook the beef and next 3 ingredients over medium heat until meat is browned and vegetables are tender; drain.
  • Stir in the beans and remaining ingredients,except for additional onions and cheddar cheese.
  • Bring to a boil; reduce heat; simmer uncovered, for 30 minutes or until chili reaches desired thickness.
  • Ladle into serving bowls; garnish with chopped onion and cheddar cheese, if desired.

Questions & Replies

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  1. Kathryn F.
    How many calories are there in a serving of this chili?
     
  2. jadubuque
    Is this better simmered for a few hours?
     
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Reviews

  1. ainsleydoll
    We raked and burned leaves all day Saturday. I made this chili the night before. We had worked up quite an appetite and it really hit the spot. Highly seasoned and very delicious. It makes quite a lot so I froze half for us to have later on. The only ingredient I left out was the browning sauce--not real sure what that is, but the flavor wasn't missing anything.
     
  2. cydney
    This chili is awesome. Best I have ever had. I had my brothers, sister and all their families over so I had a big crowd to feed. This was perfect. Makes lots. Spicy flavor and I set out bowls of chopped onions and shredded cheese for those who wanted to add that on top. Very yummy.
     
  3. jerri822
    Superb chili recipe. My family raved about it. I used 3 cans of kidney beans because we like a lot of beans in our chili. The seasoning was spicy and full-flavored. Very hearty and robust. This is a good recipe for cooking for the freezer too. Thanks for posting.
     
  4. ltdsaloon16r
    Very tasty Chili recipe, I made a few changes as I didnt have 3 lbs of ground beef. I used half the amount of beef, the 2 cans of kidney beans, a 300 gram can of tomato puree, a 300 gram jar of salsa, approx 3/4 cup beef stock, only 1 tsp chili powder (we dont like it super hot) and about 1/2 cup of water. And just used the grated cheese for one of the options. This fed 4 happy adults with enough left over for 2 lunches. Mine being one! Will definitely make this again and freeze as suggested (thought Id do a big batch and take it camping) Thanks for posting.
     
  5. sheriboren
    This is a wonderful chili recipe! I followed your recipe to a t- and it turned out perfect. For anyone that want's to know you can find the browning sauce near the steak sauce in your grocery store; it goes by the name kitchen bouquet and is used alot for gravy and bring the flavor out of meat.
     
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Tweaks

  1. Dawn E.
    I didn't tweak anything. I made it as written.
     
  2. Sean F.
    I love spice, so instead of bell peppers, I used 2 jalepeños and it turned out amazing!
     
  3. Jason M.
    I didn't have salsa so I added a second can of diced tomatoes with chile peppers in it. I added some minced garlic with the meat as well. I added Fritos as a garnish too. Everything came out great tasting!
     
  4. michurd
    Very good blend of flavors. The only changes I made were to use chili beans instead of kidney beans. I also only used 2 lbs of ground beef and I did sprinkle in red pepper flakes per a previous post. I didn't have browning sauce either so I omitted.<br/><br/>Very simple to make without a lot of measuring. I will definitely be making again and try adding some fresh minced garlic next time.
     
  5. WildCook
    I just made this recipe tonight. Since my husband doesn't east chili, I was going to halve the recipe but I decided not to since you mentioned it freezes well. I made 3 changes. Instead of 1 medium green pepper, I chopped up 1/2 cup of various hot peppers (since I like the heat). Instead of a jar of salsa, I used a can of herbed diced tomatoes, with juices and added an extra 5.5 oz can of tomato puree. Finally, instead of kidney beans, I used mixed beans instead for variety. I also omitted the salt since there was some in the diced tomatoes. I loved it! I put a bit of grated cheddar cheese on top. Thank you for sharing this wonderful recipe. It is definitely going in my book!
     

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