Ingredients1 h 40 m servings 282 cals
- Break ground beef into a large stock pot over medium-high heat; cook and stir until completely browned, 7 to 10 minutes. Drain fat from the beef and return pot to heat.
- Stir tomato sauce, light red kidney beans, dark red kidney beans, salsa, celery, onion, bell pepper, jalapeno pepper, chili seasoning, bacon, garlic, oregano, basil, salt, black pepper, and sugar with the ground beef in the pot. Place a cover on the pot and cook the chili until the flavors have blended, at least 1 hour.
- Cook's Note:
- For less heat, remove the seeds from the jalapeno before chopping.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 282 calories; 12.1 g fat; 22.4 g carbohydrates; 22 g protein; 56 mg cholesterol; 1248 mg sodium. Full nutrition
ReviewsRead all reviews 3
Love this, even though I made it with less chili powder and no jalapeño because kids/wife don't like their chili so hot. Probably would do a few less celery but other than that, as is. Really re...
Amazingly easy and tasted great. Easy to make this recipe your own by switching things around. Next time will substitute beef for venison. This recipe has great flavor. Thanks!