Ingredients
12
12 servings
- •2 pounds lean ground beef
- •1 large sweet onion (such as Vidalia®), diced
- •1 tablespoon garlic powder
- •2 (15 ounce) cans whole tomatoes, cut into chunks
- •2 (15 ounce) cans mild chili beans
- •1 (15 ounce) can tomato sauce
- •1 (15 ounce) can kidney beans, drained and rinsed
- •1 cup ketchup
- •1 (6 ounce) can tomato paste
- •2 (6 ounce) jars mushrooms, drained
- •¼ cup chili powder, or to taste
- •2 teaspoons white sugar (Optional)
- •1 ½ teaspoons salt
- •1 teaspoon ground black pepper
Instructions
- Heat a large skillet over medium-high heat. Cook and stir beef, about half the sweet onion, and garlic powder in the hot skillet until completely browned, 5 to 7 minutes.
- Mix tomato chunks, chili beans, tomato sauce, kidney beans, ketchup, and tomato paste in a large pot; bring to a boil and reduce heat to low. Stir the ground beef mixture and mushrooms into the tomato mixture; season with chili powder, sugar, salt, and black pepper. Cook chili at a simmer, stirring occasionally, until the flavors blend, about 45 minutes. Top individual servings with diced sweet onion to serve.
Nutritional Facts
Per 12 servings
- Calories: 312
- Carbohydrate: 36g
- Fat: 11g
- Fiber: 9g
- Protein: 23g
- Sugar: 14g
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