Chili Recipe – Eats Now

Name: Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 5 lb. ground beef or deer; 2 oz. Tony Chachere Creole seasoning; 3 large onions, chopped; 1 c. chopped celery; 1 bell pepper, chopped; 1/2 c. fresh parsley; 3 cloves garlic, minced; 1 (12 oz.) can tomato paste; 2 cans Ro-Tel tomatoes; 2 (8 oz.) cans tomato sauce; 2 oz. Mexene chili powder; 1 Tbsp. cayenne pepper; 1 Tbsp. Worcestershire sauce

Servings: persons

5 lb. ground beef or deer
2 oz. Tony Chachere Creole seasoning
3 large onions, chopped
1 c. chopped celery
1 bell pepper, chopped
1/2 c. fresh parsley
3 cloves garlic, minced
1 (12 oz.) can tomato paste
2 cans Ro-Tel tomatoes
2 (8 oz.) cans tomato sauce
2 oz. Mexene chili powder
1 Tbsp. cayenne pepper
1 Tbsp. Worcestershire sauce

1
Cook meat with Creole seasoning in iron pot until brown; drain.
2
Brown onions.
3
Cook celery, bell pepper, parsley, garlic, tomatoes, sauce, paste and Worcestershire for 1 1/2 hours over low heat.
4
Add meat and onions.
5
Add chili powder and cayenne pepper. Add water to cover ingredients.
6
Cook for 30 minutes.
7
If recipe is not salty enough, add 2 more ounces of Tony's seasoning. Freezes well.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 lb. ground beef or deer, 2 oz. Tony Chachere Creole seasoning, 3 large onions, chopped, 1 c. chopped celery, and more.

Yes, Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili

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