★★★★★ 2 Reviews
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By Catherine Cappiello Pappas
from Amityville, NY

This is a delicious classic chili that can make a lot of fun leftover meals!

serves 6
prep time 5 Min
cook time 55 Min


  • 2 lbs. ground beef
  • 29 oz. can red beans – drained
  • 28 oz. can tomatoes
  • 1 jalapeño – chopped with seeds
  • 1 onion – chopped
  • 4 cloves garlic – chopped
  • 4 stalks celery – chopped
  • 1 cup chicken broth
  • ¼ c. vinegar plus 1 tablespoon sugar
  • olive oil
  • seasonings:
  • 1 tsp. salt
  • ¼ tsp. red pepper flakes
  • ½ tsp. black pepper
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. garlic powder

How To Make

  • 1
    Heat a medium size frying pan to cook the ground beef; set aside when cooked and drain the fat. Heat a saucepan (preferably cast iron) with two tablespoons of olive oil. Add the jalapeño, onion, garlic and celery and sauté on low heat. Mix the seasonings in a small bowl and add to the onion mixture while sautéing. When the onion is transparent add the chicken broth, tomatoes, beans and cooked ground beef. Cook with a slight lid on the pot; not covered all the way. Continue to simmer on low for about 40 – 45 minutes. At this point mix the vinegar and sugar and add to the chili. Simmer on low for another 15 minutes or so. Serve with rice or macaroni.

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