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Chili with Ground Beef

Over the years the original recipe has been modified and changed enough that I would call this Carl’s recipe.  The initial recipe was used annually by Al during lunch at Schneider Transport on United Way day as a fund raiser.  Al was gracious enough to share his recipe with Carl.

2 pounds ground beef
1 TBS butter (or more)
1 onion, chopped
1 red bell pepper, chopped
1 tsp coriander
1/2 tsp dried oregano
¼ tsp black pepper
1 tsp cumin
1 TBS  chili powder
1 TBS garlic powder (or 3 cloves fresh)
2 TBL paprika
Salt to taste
28 oz can diced tomatoes with juice
16 oz can dark red kidney beans, drained

Melt butter in pot.  Add chopped onion, red pepper, and spices and sauté until vegtables are softened (about 10 minutes).

Add ground beef, break into small pieces, and cook until no pink is visible.

Add tomatoes and beans, bring to a boil, then reduce heat to low and simmer, covered, sitrring occasionally, for 1 hour.  Remove cover and continue to simmer 1 hour longer, strirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened.

Serve over with pasta and top with grated cheese and sour cream.

Serves: 6-8

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