Willie'S Chili Recipe

Name: Willie'S Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. flour; 2 1/2 tsp. minced onion; 1 1/2 tsp. chili powder; 1/2 tsp. ground cumin; 1/2 tsp. crushed red pepper; 1 tsp. salt; 1/2 tsp. minced garlic; 1/2 tsp. sugar; 1 lb. ground beef; 1/2 c. water; 1 qt. tomato juice; 2 cans kidney or red beans

Servings: persons

3 Tbsp. flour
2 1/2 tsp. minced onion
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. crushed red pepper
1 tsp. salt
1/2 tsp. minced garlic
1/2 tsp. sugar
1 lb. ground beef
1/2 c. water
1 qt. tomato juice
2 cans kidney or red beans

1
Select a 3 to 4 pound chuck or rump pot roast. Trim off excess fat; heat in large skillet or Dutch oven.
2
When you have about 2 tablespoons melted fat, remove trimmings.
3
For rich brown, roll pot roast in flour; brown slowly on all sides in hot fat.
4
Season with salt and pepper.
5
Add 1/2 cup water.
6
Cover tightly and cook slowly 2 1/2 to 3 hours or until tender.
7
Add more water if needed to prevent sticking.
8
Add small whole onions, potatoes and carrots the last 45 minutes of cooking.
9
Thicken liquid for pot-roast gravy, if desired.

595

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: 3 Tbsp. flour, 2 1/2 tsp. minced onion, 1 1/2 tsp. chili powder, 1/2 tsp. ground cumin, and more.

Yes, Willie'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.

Willie'S Chili

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