Gourmet Chili

  • Yield 8 to 10 servings

This chili can be made ahead of time and is a tailgate favorite.


2 pounds ground round
1 large onion, chopped
1 -- green bell pepper, chopped
1 cup chopped celery
2/3 stick butter
1 -- (20-ounce) can crushed tomatoes
1 -- (16-ounce) can tomato sauce
1 cup water
3 -- garlic cloves, mashed
3 tablespoons chili powder
1 teaspoon each oregano, salt and pepper
1 teaspoon hot red pepper sauce
2 -- (15-ounce) cans kidney beans, drained and rinsed


  1. Brown the ground round in a skillet, stirring until crumbly; drain.  Saute the onion, bell pepper and celery in butter in a skillet until tender.  Add the beef, tomatoes, tomato sauce, water, garlic, chili powder, oregano, salt, pepper and hot sauce; mix well.  Simmer for 2 hours.  Stir in the beans.  Simmer for 1 hour, stirring occasionally.


Recipe reprinted with permission from Newnan Junior Service League’s Simply Southern(Newnan, Georgia, 2008).



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