Classic Chili

Recipe By: Marjorie Carey   Photo By: Marjorie Carey
'MOM'S CHILI was the best! She knew just the right ingredients to put her 'stamp' on it. I could eat it with my eyes closed and know it was her recipe! It amazed me that she could put it together in so little time.
  • Prep: 10 Minutes
  • |
  • Cook: 1 hour 50 Minutes
  • |
  • Total: 2 hours
  • 1 medium green pepper, chopped
  • 2 medium onions, chopped
  • 1/2 cup chopped celery
  • 1 tablespoon cooking oil
  • 2 pounds ground beef
  • 2 (28 ounce) cans tomatoes, undrained, cut up
  • 1 (8 ounce) can tomato sauce
  • 1 cup water
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 (16 ounce) cans kidney beans, rinsed and drained
  1. In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer.
If Cooking for Two: Freeze in serving-size portions.
Nutrition Information
Reviewed By: aidan&noahsmom
This was a wonderful classic chili recipe. It was mild enough for my toddlers to enjoy but tasty enough to be my husbands favorite. I followed the recipe exactly but omitted the celery.
Reviewed By: newwife&mommy7
thought it was perfect...I personally like a lot of stewed tomatoes in my chili so I used two cans of those instead. I put shredded cheddar, onions, and sour cream on top and served :)
Reviewed By: Lindsey Kjellander
This chili came out perfect! I used mostly ground turkey and just a little bit of ground beef, to make it healthier. I didn't have the Worcestire sauce so I left that out. You just have to keep adding a little of this and a little of that for seasonings, and tasting until you get it just right. I always serve my chili over yellow rice, and then top it with some grated cheese and a dollop of sour cream. DELISH!