Ingredients
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1 lb lean ground beef
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1 small onion, diced
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1 stalk celery, diced
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1 small green pepper, chopped
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1 tablespoon cooking oil
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10 oz Rotel (tomatoes with green chilies)
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28 oz stewed tomatoes
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14 oz kidney beans (do not drain)
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14 oz pinto beans (do not drain)
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14 oz tomato sauce
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1.25 oz dry chili seasoning
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1 tablespoon white vinegar
Instructions
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Heat cooking oil in a large pot over medium-high heat.
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Add ground beef, onion, celery, and green pepper. Stir well and cook for 8–10 minutes until beef is browned.
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Season with salt and black pepper, then drain excess grease if necessary.
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Add Rotel, stewed tomatoes, kidney beans, pinto beans, tomato sauce, and dry chili seasoning.
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Stir thoroughly to combine all ingredients.
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Bring to a gentle boil, then reduce heat to low.
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Cover and simmer for 1 hour, stirring occasionally to prevent sticking.
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After simmering, stir in white vinegar and mix well.
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Serve hot with shredded cheddar cheese or your favorite toppings.
Notes
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For thicker chili, simmer uncovered for 15 extra minutes.
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Adjust spice level by adding more or less chili seasoning.
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Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
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You can substitute or mix beans to your preference.
- Prep Time: 10 minutes
- Cook Time: 60 minutes