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Peoria Chili

SUBMITTED BY: Norma Erne 

"'WHEN you come into the house and pick up the aroma of this chili, it seems to welcome you and warm the entire house. My mother was a very good cook, and this meal of chili, corn bread, hot cinnamon cocoa and devil's food cake brings back some of my fondest memories of her.'"
RECIPE RATING:
This recipe has been rated 1 time with an average star rating of 4.0
Read Reviews (1)
PREP TIME  10 Min
COOK TIME  2 Hrs 10 Min
READY IN  2 Hrs 20 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 (28 ounce) can diced tomatoes, with liquid
  • 1 (46 ounce) can tomato juice
  • 1 tablespoon chili powder
  • 1 tablespoon sugar
  • salt and pepper to taste
  • 2 (15 ounce) cans red kidney beans, rinsed and drained
  • Shredded Cheddar cheese

DIRECTIONS

  1. In a large kettle or Dutch oven, brown beef and onion. Drain off fat; add all remaining ingredients except beans and cheese. Cover and simmer 2-3 hours. Adjust seasonings, if necessary. Stir in beans and heat through. Before serving, top with shredded cheddar cheese, if desired.

FOOTNOTES

  • IF COOKING FOR TWO: Freeze chili in serving size portions for quick meals later.
  • Diabetic Exchanges: One serving equals 3 lean meat, 1-1/2 starch, 1 vegetable; also, 288 calories, 826 mg sodium, 64 mg cholesterol, 28 gm carbohydrate, 26 gm protein, 9 gm fat.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on Dec. 30, 2007 by lisam 
i'm gathering recipes for my daughterss to learn how to cook.(they are teenagers) We liked... MORE


 
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