Catherine Cappiello Pappas


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

★★★★★ 2 votes
5 Min
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
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


1Heat 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.

About this Recipe

Course/Dish: Beef
Other Tag: Quick & Easy
Hashtags: #meat, #ground