Sandy's Chili

Sandy's Chili Recipe

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Megan Stewart


The chili John grew up with, Sarah makes for football parties, and Sandy has make ahead tips for making.


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5, about 1 cup each
Stove Top


  • 1 lb
  • 1 large
    onion, chopped (about 1 cup)
  • 2 clove
    garlic, crushed
  • 16 oz
    can whole tomatoes
  • 2 medium
    stalks celery, sliced (about 1 cup)
  • 2-3 Tbsp
    chili powder
  • 2 tsp
  • 1 tsp
  • 1 tsp
    worcestershire sauce
  • 1/2 tsp
    red pepper sauce, optional
  • 15 oz
    kidney beans, drained

How to Make Sandy's Chili


  1. Cook and stir hamburger, onion and garlic in a 3 quart saucepan until hamburger is light brown. Drain. Stir in tomatoes with juice, celery, chili powder, salt, sugar, Worcestershire sauce and pepper sauce. Heat to boiling, reduce heat. Cover and simmer 1 hour. Stir in beans. Heat to boiling, reduce heat. Simmer, uncovered, until hot, about 15 minutes. (For thicker chili, continue simmering, stirring occasionally, until desired consistency.
  2. Do ahead tip: after simmering 1 hour, hamburger mixture can be covered and frozen no longer than 4 months.
  3. To serve: Drain beans, reserving liquid. Place reserved liquid and frozen hamburger mixture in a saucepan. Cover and cook over medium high heat, turning occasionally, 25 minutes. Uncover and cook 15 minutes. Stir in beans and cook 5 minutes longer. Stir in additional chili powder if desired.

Printable Recipe Card

About Sandy's Chili

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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