- 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
Add ground beef, onion, celery, green pepper and oil in a large stock pot and cook until hamburger is browned, about 8-10 minutes.
Season with salt and pepper.
Drain grease if necessarily.
Add Rotel, stewed tomatoes, kidney and pinto beans, tomato sauce and seasoning and mix well.
Heat over medium high heat until boiling.
Reduce heat to simmer and cover for 1 hour.
Stir in vinegar.
Serve topped with shredded cheddar cheese.
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.
If your chili is TOO thick, just add about 1/4th cup of water at a time.
Don’t forget the toppings – diced onions, cheese, sour cream or dip with tortilla chips.
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.