The Ladle in Red (Chili) Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 1/2 pounds - extra-lean ground beef
  • 2 teaspoons - minced garlic
  • 1 cups - diced celery
  • 1 cups - diced green bell pepper
  • 1 cups - diced red onion
  • 1 1/2 tablespoons - chili powder
  • 1 1/2 teaspoons - ground cumin
  • 1 1/2 teaspoons - dried oregano
  • 1 tablespoons - ground coriander
  • 1/4 teaspoons - ground black pepper
  • 1 cans - 14.5 oz. diced tomatoes, undrained
  • 2 cups - tomato sauce
  • 1 1/4 cups - beef broth
  • 1/4 cups - chopped celery leaves
  • 1 tablespoons - hickory-flavored barbecue sauce
  • 1 cans - 16 oz red kidney beans, drained and rinsed
  • 1 cans - 16 oz. beans in tomato sauce
  • 3 tablespoons - chopped fresh cilantro
  • 1 tablespoons - freshly squeezed lime juice
  • 2 teaspoons - liquid honey
  • Directions:

    1. Cook beef and garlic in a large, deep, non-stick skillet or pot over medium-high heat until beef is no longer pink. Stir in celery, green pepper, and red onions. Cook and stir for 3 minutes or until vegetables begin to soften.

    2. Stir in chili powder, cumin, oregano, coriander and black pepper. Cook for 1 more minute.

    3. Add undrained tomatoes, tomato sauce, beef broth, celery leaves and barbecue sauce. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.

    Brief Description

    A favorite classic beef chili.

    Main Ingredient:

    ground beef

    Category:  Soups

    Cuisine:  Southwestern

    Prep Time: 20 min
    Cook Time: 35 min

    Notes

    If you can, make the chili the day before you want to serve it. It thickens as it sits overnight and tastes even better the next day.

    Source

    Taste of Home

    Posted By:

    mssavy

    Posted On:

    December 18, 2015

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