My Chili Recipe Recipe

Name: My Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. fat; 1 c. diced onion; 1/2 c. green pepper, diced; 1 c. diced celery; 1 small clove garlic (or garlic powder to taste); 1 lb. ground beef; 2 c. canned tomatoes; 1 to 2 Tbsp. chili powder; 1 tsp. salt; 2 tsp. sugar; 2 c. cooked or canned red kidney beans; Worcestershire and Tabasco

Servings: persons

4 Tbsp. fat
1 c. diced onion
1/2 c. green pepper, diced
1 c. diced celery
1 small clove garlic (or garlic powder to taste)
1 lb. ground beef
2 c. canned tomatoes
1 to 2 Tbsp. chili powder
1 tsp. salt
2 tsp. sugar
2 c. cooked or canned red kidney beans
Worcestershire and Tabasco

1
Melt fat
2
in
3
bottom of heavy skillet or saucepan.
4
Add onions, green pepper, celery and garlic.
5
Cook until partially tender,
6
stirring frequently.
7
Add beef; fry, uncovered, until lightly browned.
8
(I like to fry beef separately and drain fat before
9
adding
10
to vegetables.) Add tomatoes and chili powder. Add salt
11
and sugar.
12
Add Worcestershire and Tabasco to taste, some like it hot.
13
Cover; bring to a boil, then turn down heat and simmer about 1 hour, until thickened.

537

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

You need 12 ingredients. The key ingredients include: 4 Tbsp. fat, 1 c. diced onion, 1/2 c. green pepper, diced, 1 c. diced celery, and more.

Yes, My Chili Recipe 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.

My Chili Recipe

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