This is my favorite traditional style chili. It’s great when eating a big bowl of it topped with cheddar cheese or using as a topping for chili dogs, chili fries, chili-cheese nachos, etc. This recipe makes a big batch so I always freeze some for later!
Homestyle Chili
Cuisine: American, SouthwesternDifficulty: Easy10-12
servings45
minutes3
hours300
kcalThis is my favorite traditional style chili. It’s great when eating a big bowl of it topped with cheddar cheese or using as a topping for chili dogs, chili fries, chili-cheese nachos, etc. This recipe makes a big batch so I always freeze some for later!
Ingredients
2 tbsp olive oil
2-1/2 lbs lean ground beef
Cavender’s Greek Seasoning (or seasoned salt) and freshly ground black pepper
1 tbsp Worcestershire sauce
1 tsp crushed red pepper flakes
6-8 cloves garlic, minced
2 stalks celery, diced
1 large onion, diced
1 green bell pepper, diced
3 cans / 14.5 oz each stewed tomatoes, cut up, juice reserved
1 can / 10 oz Rotel
1 can / 15 oz tomato sauce
1 cup water
2 packets / 1.25 oz each McCormick Mild Chili Seasoning Mix
2 tbsp brown sugar
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1 can / 15 oz kidney beans, drained
1 can / 15 oz pinto beans, drained
2 tbsp white vinegar
- Toppings
Saltine crackers
sharp cheddar cheese
Directions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Press ground beef into the hot oil to form one large patty; let the bottom brown, 8-10 minutes.
- Stir and break up the ground beef into crumbles.
- Season with Greek seasoning or seasoned salt, freshly ground black pepper, Worcestershire sauce, and crushed red pepper flakes.
- Cook until no longer pink (about 5 minutes more.)
- Drain.
- Return meat to the pot, stir in celery, onion, and green bell pepper.
- Cook until onion is translucent (about 5 minutes more.)
- Add in minced garlic and cook for 1 minute.
- Pour in cut-up stewed tomatoes with their juices, Rotel, tomato sauce, and water.
- Stir in chili seasoning packets, brown sugar, salt, pepper, and cayenne pepper.
- Bring to a boil, mix in kidney and pinto beans.
- Reduce heat to low and simmer for 2-1/2 to 3 hours stirring occasionally with the lid slightly ajar.
- Stir vinegar into chili.
- Serve with sharp cheddar cheese and saltine crackers. (I prefer oyster crackers.)
Notes
- If I have them on hand, I like to add in diced red bell pepper and diced zucchini with the vegetables for more flavor and nutrition! 🙂
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