Rating: 4.5 stars 4.4
21 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This is a wonderful dish for cold winter days that really fills you up! My mother used to make this for my family, and it quickly became a favorite. This isn't your normal 'hot' chili and it's a great change of pace. It's best when served with buttered saltine crackers. This chili also freezes well.

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Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a soup pot set over medium heat. Add the ground beef, garlic, and onion. Cook, stirring to crumble the ground beef, until beef is no longer pink. Drain off any excess grease. Season with salt, pepper, nutmeg, beef bouillon, and chili powder. Add the sugar, tomatoes, light and dark kidney beans and potatoes. Cover and simmer over medium-low heat for 1 hour, stirring occasionally.

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Nutrition Facts

388 calories; protein 21g; carbohydrates 28.8g; fat 20.6g; cholesterol 54.5mg; sodium 702.8mg. Full Nutrition
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