Big P's Classic Chili

Big P's Classic Chili

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    1 h 50 m
  • Ready In

    2 h 5 m
Tina Reyna
Recipe by  Tina Reyna

“My family loves this recipe. Kid-friendly, great for sleepover nights. The key is to chop all veggies big so the flavors get incorporated but they're able to be picked out by the picky eater. Pair with honey cornbread and call 'come and get it!'”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. Heat vegetable oil in a Dutch oven or large soup pot over medium heat; cook and stir onion, celery, and garlic in the hot oil until tender, about 5 minutes. Stir ground beef into onion mixture; cook and stir until ground beef is browned and crumbly, 5 to 10 minutes. Drain grease.
  2. Stir tomatoes, tomato sauce, water, Worcestershire sauce, chili powder, garlic powder, oregano, salt, and pepper into ground beef mixture; bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until flavors blend, about 1 1/2 hours. Add kidney beans; simmer for 10 more minutes.

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Review (1)

Rate This Recipe
Deb C
2

Deb C

This was very good and simple, resulting in a mild chili that everyone will like. I made it exactly as stated, but as usual for us, I ended up adding a little molasses to add a little sweetness.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 324 cal
  • 16%
  • Fat
  • 16.3 g
  • 25%
  • Carbs
  • 24 g
  • 8%
  • Protein
  • 21.7 g
  • 43%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 872 mg
  • 35%

Based on a 2,000 calorie diet

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