Ingredients
- 1 lb lean ground beef
- 1 small onion diced
- 1 stalk celery diced
- 1 small green pepper chopped
- 1 tablespoon oil
- 1 can 10 oz, rotel (tomatoes with green chilies)
- 1 large can 28 oz, stewed tomatoes
- 1 can 14 oz, kidney beans (do not drain)
- 1 can 14 oz, pinto beans (do not drain)
- 1 can 14 oz, tomato sauce
- 1 packet 1.25 oz, dry chili seasoning
- 1 tablespoon white vinegar
Instructions
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Add ground beef, onion, celery, green pepper and oil in a large stock pot and cook until hamburger is browned, about 8-10 minutes.
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Season with salt and pepper.
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Drain grease if necessarily.
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Add Rotel, stewed tomatoes, kidney and pinto beans, tomato sauce and seasoning and mix well.
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Heat over medium high heat until boiling.
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Reduce heat to simmer and cover for 1 hour.
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Stir in vinegar.
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Serve topped with shredded cheddar cheese.
Notes
Every one likes their chili different and while this recipe is more authentic by itself, its a little too much tomato for me.
I personally enjoy mine like this. Use the recipe above BUT also add (1) can of Wolf Brand Chili (no beans) and 1 extra pound of cooked ground beef.
Add minced garlic while cooking the beef ( I use about 1 tablespoon per one pound of beef). This will make your chili super thick and I love the can of Wolf Brand chili in mine because of the flavors.
TOO THICK?
If your chili is TOO thick, just add about 1/4th cup of water at a time.
TOPPINGS
Don’t forget the toppings – diced onions, cheese, sour cream or dip with tortilla chips.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
