Ingredients1 h 55 m servings 371 cals
- Combine ground beef, onions, and garlic in a large stockpot; cook and stir over medium heat until beef is browned and crumbly, about 10 minutes. Drain excess grease. Add celery and carrot to beef mixture; cook and stir until celery and carrot are slightly tender, about 5 minutes.
- Stir stewed tomatoes, tomato sauce, chili powder, Italian seasoning, and salt into beef mixture, breaking up tomatoes while stirring. Bring liquid to a boil, reduce heat to medium-low, cover stockpot, and simmer, stirring occasionally, until flavors blend, about 1 hour. Stir beans into chili and simmer, stirring occasionally, for 20 minutes.
- Cook's Note:
- Add extra chili powder or hot sauce to bring up the heat, or if you have a mixed crowd leave it mild but put some hot sauce on the table at serving time.
Per Serving: 371 calories; 17.5 g fat; 31.6 g carbohydrates; 24.5 g protein; 68 mg cholesterol; 1501 mg sodium. Full nutrition
ReviewsRead all reviews 5
My Simple Chili Haiku: "4 cans tomatoes, to only 1 can of beans, was just way too much." I really, really wanted to like this chili b/c it WAS simple, and it didn't have any funky ingredient tha...
Basic recipe, but good flavor. I added some beef broth and used chili beans instead of kidney beans.
Yes, I will make it again...very yummy. I used pinto beans instead of kidney beans. I left out the celery because I don't like celery. I added two small cans of mild green chiles to replace it. ...