Classic Chili Recipe

Name: Classic Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. salad oil; 2 shallots, minced; 1/4 c. fresh parsley or 2 tsp. dry; 3 lb. beef roast, cut in 1-inch cubes; 1/4 c. Worcestershire sauce; 1 1/2 qt. water; 2 cans (15 oz.) red kidney beans, drained; 1 large onion, chopped; 1/4 c. celery; 1 tsp. dry mustard; 2 Tbsp. soy sauce; 2 tsp. dried leaf oregano; 2 tsp. Tabasco sauce; 1/2 c. cornmeal; 1 (28 oz.) can crushed tomatoes

Servings: persons

1/4 c. salad oil
2 shallots, minced
1/4 c. fresh parsley or 2 tsp. dry
3 lb. beef roast, cut in 1-inch cubes
1/4 c. Worcestershire sauce
1 1/2 qt. water
2 cans (15 oz.) red kidney beans, drained
1 large onion, chopped
1/4 c. celery
1 tsp. dry mustard
2 Tbsp. soy sauce
2 tsp. dried leaf oregano
2 tsp. Tabasco sauce
1/2 c. cornmeal
1 (28 oz.) can crushed tomatoes

1
Heat oil in large saucepan.
2
Add beef; brown on all sides. Add water, seasonings, Tabasco sauce, shallots, parsley, onion, Worcestershire sauce and soy sauce.
3
Stir to mix well.
4
Bring to a boil.
5
Cover and reduce heat.
6
Simmer for 1 hour and 15 minutes, stirring occasionally.
7
Add beans and tomatoes; stir to mix well. Add cornmeal.
8
Mix well.
9
Simmer, uncovered, for an additional 30 minutes until meat is tender.

1308

kcal

Calories

Fat

Carbs

109

Protein

Fat 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 15 ingredients. The key ingredients include: 1/4 c. salad oil, 2 shallots, minced, 1/4 c. fresh parsley or 2 tsp. dry, 3 lb. beef roast, cut in 1-inch cubes, and more.

Yes, Classic 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.

Classic Chili

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