Ground Beef Chili Recipe
Everyone who tastes my chili comments that it is restaurant-quality. It's especially good with homemade corn bread. I have always loved to cook, and I enjoy developing original recipes like this one.
Everyone who tastes my chili comments that it is restaurant-quality. It's especially good with homemade corn bread. I have always loved to cook, and I enjoy developing original recipes like this one.
- 1 teaspoon salt
- 1 large onion chopped
- 1 teaspoon garlic powder
- 2 teaspoons ground cumin
- 1/4 cup chili powder
- 2 tablespoons worcestershire sauce
- 1 tablespoon dried basil
- 3 pounds ground beef
- 1 medium green pepper chopped
- 1 can (14-1/2 ounces) diced tomatoes undrained
- 2 cans (16 ounces each) kidney beans rinsed and drained
- 1 teaspoon coarsely ground pepper
- 2 celery ribs chopped
- 1 can (29 ounces) tomato puree
- 1 jar (16 ounces) salsa
- 1 can (10-1/2 ounces) condensed beef broth undiluted
- 1 to 2 cups water
- 2 teaspoons steak sauce
- 1-1/2 teaspoons browning sauce optional
- additional chopped onion optional
- Carbohydrate 2.72818125235774 g
- Cholesterol 57.833027175 mg
- Fat 13.0207091567215 g
- Fiber 0.833743766974564 g
- Protein 16.2417196721647 g
- Saturated Fat 5.03402020461824 g
- Serving Size 1 1 serving (111g)
- Sodium 91.9943058580258 mg
- Sugar 1.89443748538318 g
- Trans Fat 1.87067847206161 g
- Calories 196 calories
Step-by-step
- In a stockpot, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; drain.
- Stir in the beans, tomato puree, salsa, tomatoes, broth, water, seasonings and, if desired, browning sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Garnish with chopped onion if desired.
Stretching three pounds of ground beef into sixteen hearty servings requires careful management of both pot capacity and excess fat. Large-volume batches often trap rendered grease beneath thick tomato purée unless proper steps are taken early in the cooking process.
- Drain the meat and aromatic vegetables thoroughly after browning over medium heat, otherwise excess rendered fat will float on the surface and mask the underlying spices.
- Rinse and drain canned kidney beans before adding them to the stockpot to remove excess sodium and starchy canning liquid that can muddy the flavor profile.
- Simmer the mixture uncovered for at least 30 minutes so excess moisture evaporates, concentrating the salsa and tomato base without scorching the bottom of the pot.
- Adjust the water volume between one and two cups depending on your preferred consistency, keeping in mind that thicker reductions concentrate salt levels significantly.
Swapping canned beef broth for water or vegetable stock will alter the sodium balance, requiring a careful re-tasting of salt before serving. Storing leftovers in an airtight container for up to four days actually improves the depth of the spices as they meld together.
