Home-style Chili

A chili recipe that I've made many, many times.

Course Soup

Cuisine All-American

Keyword chili, cornbread, muffins, Soup

Prep Time 15

Cook Time 2

Servings servings

Calories 347kcal

Author Lynn / Turnips 2 Tangerines

2 pounds ground beef
1 pound sausage, pork or Italian
1 large onion, chopped
1 large green pepper, chopped
4 stalks celery, chopped
3 cloves garlic. minced
1 46 oz can tomato juice
1 10 1/2 oz can tomato soup
2 18 oz cans fire-roasted tomato cooking sauce
1 14 1/2 oz can beef broth
1 15 oz can kidney beans, undrained
1 15 oz can can black beans with jalapenos, undrained
1 28 oz can mild chili beans in mild sauce
1 4 oz can diced green chilies
3 14 1/2 oz cans diced tomatoes
2 1.25 oz envelopes chili seasoning mix
1 tablespoon chili powder
1 tablespoon ground cumin
2 tablespoons brown sugar
2 teaspoons cayenne pepper, or to taste
2 bay leaves
1 16 oz package cellentani noodles or elbow macaroni, cooked according to package directions
Mexican-blend cheese, optional

In large skillet brown ground beef, sausage, chopped onion, green pepper, celery, and minced garlic. Drain. Set aside.
In large soup kettle add: tomato juice, tomato soup, tomato cooking sauce, beef broth, kidney beans, black beans, chili beans, green chilies, diced tomatoes, seasoning mix, chili powder, cumin, dried peppers, and bay leaves. Stir in ground beef mixture. Heat over medium heat until bubbly. Reduce heat and simmer for 2 hours. Stirring often.
Remove bay leaf before serving. Serve chili over cooked noodles.
Garnish with cheese, optional