Ingredients
10
10 servings
- •1 tablespoon vegetable oil
- •½ red onion, cut into large chunks
- •1 cup chopped celery
- •4 cloves garlic, coarsely chopped
- •2 pounds ground beef
- •2 (28 ounce) cans tomatoes, undrained and tomatoes chopped
- •1 (8 ounce) can tomato sauce
- •1 cup water
- •2 tablespoons Worcestershire sauce
- •1 tablespoon chili powder
- •1 teaspoon garlic powder
- •1 teaspoon dried oregano
- •1 teaspoon salt
- •½ teaspoon ground black pepper
- •2 (16 ounce) cans kidney beans, rinsed and drained
Instructions
- 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.
- 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.
Nutritional Facts
Per 10 servings
- Calories: 324
- Carbohydrate: 24g
- Fat: 16g
- Fiber: 8g
- Protein: 22g
- Sugar: 6g
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