Prep Time 10 minutes minutes
Cook Time 1 hour hour 15 minutes minutes
Total Time 1 hour hour 25 minutes minutes
Brown the beef of medium high heat, breaking it apart with a wooden spoon as you go, until it’s no longer pink. Drain the fat from the pan.
Add onion, celery, jalapeño and bell pepper to the same pan. Cook for 5 minutes or until the onion is translucent.
Add in canned tomatoes, Tomato Sauce, canned beans, and water. Season with cumin, chili powder, garlic powder, oregano, salt, and pepper. Stir well and bring to a boil.
Reduce heat and simmer for 45 minutes to an hour, letting the flavors come together.
Mix vinegar into the chili and serve with cheddar cheese on top and saltine crackers to dip in the chili.
- To make your chili spicier, add cayenne pepper to taste.
- To make it milder, reduce or eliminate the jalapeno pepper.
- You can omit the green pepper if you aren’t a fan, or replace it with red or yellow bell pepper.
- This chili will also work with other types of ground meat. Substitute ground turkey, chicken, or a meat alternative to make this dish fit your dietary needs.
- Storing: You can store your chili in the refrigerator for 3-4 days, or for several months in the freezer. To freeze chili, separate it into either meal sized or individual serving size amounts. Seal in a freezer safe, air tight container, and freeze. Your frozen chili can be reheated by allowing it to thaw first, and then reheating in the microwave or on low heat on the stovetop.
Calories: 422kcal | Carbohydrates: 43g | Protein: 27g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 847mg | Potassium: 1241mg | Fiber: 14g | Sugar: 6g | Vitamin A: 1056IU | Vitamin C: 23mg | Calcium: 114mg | Iron: 7mg