La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/4786/
Classic Chili
Yield: 8 servings
Ingredients
| 1 |
tablespoon |
olive oil or vegetable oil
|
|
|
| 1-1/2 |
lbs. |
ground beef
|
|
|
| 1/2 |
cup |
chopped green pepper
|
|
|
| 1 |
cup |
chopped onion
|
|
|
| 1/2 |
cup |
chopped celery
|
|
|
| 1 |
teaspoon |
chopped fresh garlic
|
|
|
| 3 |
cans |
(14.5 oz.) whole tomatoes, undrained
|
|
|
| 2 |
cans |
(15 oz.) kidney beans, undrained
|
|
|
| 2 |
tablespoons |
chili powder
|
|
|
| 1 |
tablespoon |
Worcestershire sauce
|
|
|
| 1-1/2 |
teaspoons |
dried oregano
|
|
|
| 1-1/2 |
teaspoons |
ground cumin
|
|
|
| 1 |
teaspoon |
seasoned salt
|
|
|
| 1 |
teaspoon |
sugar
|
|
|
| 1/4 |
teaspoon |
pepper
|
|
|
| 1/4 |
teaspoon |
ground red pepper
|
|
|
Directions:
Heat oil in Dutch oven over medium heat; brown ground beef and drain. Add green pepper, onion, celery and garlic, stirring occasionally.
Stir in all remaining ingredients. Continue cooking until mixture comes to a full boil. Reduce heat to low. Heat through until flavors are blended, 20 - 30 minutes.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/4786/