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Red Chili

Course Soup, Main Course
Cuisine American, Mexican
Keyword chili, red chili, chili con carne, carne, beef chili
Prep Time 15 minutes
Cook Time 55 minutes
Servings 8

Ingredients

  • 1 ½ Lb. ground beef fresh
  • 5 cloves garlic minced
  • 3 Med. yellow onions
  • 3 stalks celery cut half moon shaped
  • ½ tsp. steak sauce A1 equivalent
  • ½ tsp. red pepper flakes
  • ⅛ tsp. pepper fresh ground
  • ⅛ tsp. salt fresh ground
  • 3 Tbs. chili powder
  • 2 17.5 oz. cans chili beans
  • 2 28 oz. cans tomatoes diced
  • 1 6. oz. can tomato paste

Instructions

  1. Cook ground beef over medium heat until lightly brown in a large pan (I used a 3 qt. Dutch oven) about 7 min.  Add garlic, onion and chili powder, pepper flakes, chili powder, pepper, and salt. Stir together and cook (until onions are soft) an additional 5 min. Add celery and a half cup of water.

  2. Open all cans of chili beans and crushed tomatoes, tomato paste, and add to meat. (The jalapeno peppers are optional.) Stir together over medium heat to boil then lower the heat to low and simmer for 1 hr.

  3. Serve in bowls and add sour cream, grated cheddar cheese, and chives if desired.

Recipe Notes

I typically add red onion, shredded cheddar, and Tabasco sauce to spice it up a little bit more! I skipped the sour cream this time. Enjoy!