Ingredients
6
6 servings
- •2.5 pounds lean ground beef
- •salt to taste
- •1 medium onion, chopped
- •1 green bell pepper, seeded and chopped
- •3 cloves garlic, pressed
- •0.25 cup Worcestershire sauce
- •5 tablespoons chili powder
- •2 teaspoons ground cumin
- •2 teaspoons dried oregano
- •2 (12 ounce) bottles chili sauce
- •1 (15 ounce) can kidney beans, rinsed and drained
- •1 (15 ounce) can cannellini beans, rinsed and drained
- •1 (14 ounce) can beef broth
- •2 cups shredded Cheddar cheese
- •0.25 cup chopped jalapeno pepper
Instructions
- Crumble ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off grease and season with salt to taste.
- Add onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce heat to medium and season with Worcestershire sauce, chili powder, cumin, and oregano. Cook and stir for another 5 minutes.
- Reduce heat to low and stir in chili sauce, kidney beans, cannellini beans, and beef broth. Cover and simmer for about 35 minutes.
- Ladle into bowls to serve and top with shredded cheese and jalapeño.
Nutritional Facts
Per 6 servings
- Calories: 900
- Carbohydrate: 41g
- Fat: 56g
- Fiber: 10g
- Protein: 57g
- Sugar: 3g
Related Recipes
Award-Winning Chili
Spicy Slow-Cooked Chili
My Chili
Homemade Chili
Thick and Savory Chili
Quick and Spicy Chili
Fruity Chili
Slow-Cooked Chili
Bacon Chili without Beans
Easy Chili
No-Bean Chili
