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Peoria Chili

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.'"

Rate/Review | Read Reviews (1)

Prep Time:
10 Min

Cook Time:
2 Hrs 10 Min

Ready In:
2 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 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

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.