Janet'S Chili

Name: Janet'S Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. ground beef; 1 Tbsp. brown sugar; 3 Tbsp. flour; 2 cloves garlic; 2 tsp. salt; 1 tsp. basil; 1 can stewed tomatoes; 1 or 2 cans kidney beans (undrained); 1 large onion, chopped; 1 green pepper, chopped; 2 stalks celery, chopped; 4 Tbsp. chili powder; 1 1/2 tsp. oregano leaves; 2 bay leaves; 2 cans tomato sauce (add water to rinse cans)

Eats Now Editorial Team · 750 kcal · Soups & Stews

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Janet'S Chili – a delicious recipe with ground beef, brown sugar, flour, garlic, salt, basil. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 lb. ground beef
1 Tbsp. brown sugar
3 Tbsp. flour
2 cloves garlic
2 tsp. salt
1 tsp. basil
1 can stewed tomatoes
1 or 2 cans kidney beans (undrained)
1 large onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
4 Tbsp. chili powder
1 1/2 tsp. oregano leaves
2 bay leaves
2 cans tomato sauce (add water to rinse cans)

1
Brown ground beef with the onion, pepper and celery.
2
Add the rest of the ingredients and let simmer.

750

kcal

Calories

Fat

Carbs

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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Frequently Asked Questions

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

You need 15 ingredients. The key ingredients include: 2 lb. ground beef, 1 Tbsp. brown sugar, 3 Tbsp. flour, 2 cloves garlic, and more.

Yes, Janet'S 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.

Quick Info

Servings
4 servings
Calories
750 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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