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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.'"
PREP TIME  10 Min
COOK TIME  2 Hrs 10 Min
READY IN  2 Hrs 20 Min
SERVINGS & SCALING
Original recipe yield: 10 servings
    
About  scaling  and  conversions

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.

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 0 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 this because it was easy and tasted real good. I added cooked wide egg noodles to the chili the last 20 minutes and a can of drained corn. I'm teaching the kids how to feed a group without going broke.

0 users found this review helpful


 
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