Ingredients
Scale
- 1 lb lean ground beef
- 1 small onion (diced)
- 1 stalk celery (diced)
- 1 small green pepper (chopped)
- 1 tablespoon cooking oil
- 10 oz. Rotel (tomatoes with green chilies)
- 28 oz. stewed tomatoes
- 14 oz. kidney beans (do not drain)
- 14 oz. pinto beans (do not drain)
- 14 oz. tomato sauce
- 1.25 oz. dry chili seasoning
- 1 tablespoon white vinegar
Instructions
- In a large stock pot, heat cooking oil over medium-high heat. Add ground beef, diced onion, celery, and green pepper. Cook until the meat is browned (8-10 minutes). Season with salt and black pepper.
- Stir in canned Rotel, stewed tomatoes (with their juice), undrained kidney beans, undrained pinto beans, tomato sauce, and dry chili seasoning. Mix well.
- Reduce heat to low and cover the pot. Let the chili simmer for 1 hour to develop flavors.
- After simmering, stir in white vinegar to enhance acidity and flavor balance.
- Serve hot, garnished with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Stovetop/Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 70mg