Judy's Famous S Street Chili
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 180.6
- Total Fat: 1.3 g
- Cholesterol: 0.4 mg
- Sodium: 529.0 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 2.3 g
- Protein: 1.9 g
View full nutritional breakdown of Judy's Famous S Street Chili calories by ingredient
Introduction
I adapted this recipe from my dear friend Marcia's "Better Homes & Gardens" Cookbook from our days on S street in Sacramento, Ca. ...This is a no fail, no bean favorite, everyone that has tried it loves this recipe.I adapted this recipe from my dear friend Marcia's "Better Homes & Gardens" Cookbook from our days on S street in Sacramento, Ca. ...This is a no fail, no bean favorite, everyone that has tried it loves this recipe.
Number of Servings: 14
Ingredients
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Olive Oil, 1 tbsp
Onions, raw, 1 cup, chopped
Celery, raw, 1 cup, diced
Garlic, 3 cloves
Red & Green Bell Peppers 1 cup each
Ground beef, lean, 2.5 lbs
Tomato Paste, 1 can (6 oz)
Canned Crushed Tomatoes, 5.25 cup (one 43 oz & one 15 oz & can
Chicken Broth, 1 cup (8 fl oz)
Directions
Chop veggies.
Saute onions in olive oil , then add celery, peppers. Cook till tender, but not limp. In separate skillet brown ground beef,
if there is excess oil drain well .
(Sometimes I just add veggies to the browned meat)
In Large covered pot, combine crushed tomatoes, tomato paste, chili powder, ground red pepper Lawry's seasoned pepper & cumin and chopped or pressed garlic. Add sauteed veggies, and browned ground beef . Stir in chicken broth.
Simmer , covered for 45 minutes to 1 hr just until peppers are succulent and not soggy. Stir often, makes aprox. 14 cups Serving = 1 cup
Top with extra sharp cheddar cheese(no fat if you're counting calories)
I like my Chili Hawaiian style over rice, however I use brown rice instead of white now ;-)
Saute onions in olive oil , then add celery, peppers. Cook till tender, but not limp. In separate skillet brown ground beef,
if there is excess oil drain well .
(Sometimes I just add veggies to the browned meat)
In Large covered pot, combine crushed tomatoes, tomato paste, chili powder, ground red pepper Lawry's seasoned pepper & cumin and chopped or pressed garlic. Add sauteed veggies, and browned ground beef . Stir in chicken broth.
Simmer , covered for 45 minutes to 1 hr just until peppers are succulent and not soggy. Stir often, makes aprox. 14 cups Serving = 1 cup
Top with extra sharp cheddar cheese(no fat if you're counting calories)
I like my Chili Hawaiian style over rice, however I use brown rice instead of white now ;-)
Member Ratings For This Recipe
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ZRIE014
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GRANDMASUSAN13
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MUSTANGMOM6
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MEXGAL1