Flatlander Chili

SUBMITTED BY: George Couch PHOTO BY: MOLLE888

"Easy to make, great anytime, and always a favorite."

PREP TIME	15 Min
COOK TIME	1 Hr 30 Min
READY IN	1 Hr 45 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 1/2 cups chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon white sugar
1/8 teaspoon ground cayenne pepper
2 cups canned red beans, drained and rinsed

READ REVIEWS (371)

DIRECTIONS

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.

Wine Tip

Try with a Syrah .

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REVIEWS

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Reviewed on Aug. 26, 2006 by JULIE156

Yummy! Very good! The only thing I have a problem with is people who change half the ingredients ( in lots of recipes on this site ) and then say the recipe isn't any good. How the heck would they know????

23 users found this review helpful

Reviewed on Nov. 25, 2007 by nikko26

I made this recipe AS IS before I made any changes and it was hands down the best chili recipe I have made!! next time though, I put my own little spin on it and I think it elevated it to another level! The recipe as is has a thinner consistency and isn't overly spicy. I added up to 1/2 tsp of cayenne to make it spicier, but what make it out of this world was 1/4 cup corn meal!!! Made it thick like chili you would get in a restaurant. This recipe makes a lot so you can freeze half if need be and is absolutely delicious!!!

8 users found this review helpful

Reviewed on Nov. 29, 2006 by DEBORAHM4

I probably shouldn't rate this recipe because I made so many changes, but it is a great base recipe to tweak to your own liking. The end result was the best chili I have ever made!! I used 1 lb ground beef and 1 lb sausage to give a little more depth to the flavor. I also followed the advice of others and substituted the tomato juice with tomato sauce and the tomato sauce with diced tomatoes. I didn't realize that I was almost out of chili powder until I had already started the chili, so I only used about 1 T and added hot sauce (tobasco) in place of the rest of the chili powder. I used one can of chili beans (with liquid) and one can kidney beans (rinsed). I followed the rest of the seasonings. It only took about 15 minutes to put together, then I let it simmer for about 2 hours. Served with sour cream, cheese, fresh chopped tomatoes and corn chips. I will make this recipe over and over again. I have never received so many compliments - on anything I have ever made!!

8 users found this review helpful

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