Big P's Classic Chili

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!'

• Preparation Time: 15 mins
• Cooking Time: 1 hr 50 mins
• Total Time: 2 hr 5 mins
• Calories: 324 Calories

Ingredients

• 1 teaspoon salt
• 1 cup water
• 1 tablespoon vegetable oil
• ½ teaspoon ground black pepper
• 1 (8 ounce) can tomato sauce
• 1 teaspoon garlic powder
• 1 cup chopped celery
• 1 teaspoon dried oregano
• 2 tablespoons Worcestershire sauce
• 2 pounds ground beef
• 1 tablespoon chili powder
• 2 (16 ounce) cans kidney beans, rinsed and drained
• 4 cloves garlic, coarsely chopped
• ½ red onion, cut into large chunks
• 2 (28 ounce) cans tomatoes, undrained and tomatoes chopped

Recipe Instructions

Step 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.

Step 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.