Chili Recipe – Eats Now

Name: Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 green pepper, chopped; 4 stalks celery, sliced; 1 (32 oz.) can tomato puree; 1 (16 oz.) can stewed tomatoes; 2 tsp. chili powder; 1 (16 oz.) can red kidney beans or Campbell's beans; 1 qt. V-8 juice or tomato juice; 1 onion, chopped; 1 1/2 lb. ground chuck; 1 (6 oz.) can tomato paste; salt and pepper to taste

Servings: persons

1 green pepper, chopped
4 stalks celery, sliced
1 (32 oz.) can tomato puree
1 (16 oz.) can stewed tomatoes
2 tsp. chili powder
1 (16 oz.) can red kidney beans or Campbell's beans
1 qt. V-8 juice or tomato juice
1 onion, chopped
1 1/2 lb. ground chuck
1 (6 oz.) can tomato paste
salt and pepper to taste

1
Saute vegetables in a small amount of vegetable oil in a large saucepan.
2
Add ground chuck and brown; drain.
3
Add tomato puree, paste and stewed tomatoes, salt, pepper and chili powder. Mix together, then add the juice.
4
Simmer over low heat for at least an hour, but it can simmer for a few hours, depending on the thickness wanted.
5
About 1/2 hour before serving, add beans and let heat through.
6
Taste and adjust seasonings as needed.
7
This chili is even better the next day.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 1 green pepper, chopped, 4 stalks celery, sliced, 1 (32 oz.) can tomato puree, 1 (16 oz.) can stewed tomatoes, 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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