Ingredients
Scale
- 1 lb lean ground beef
- 1 small onion (diced)
- 1 stalk celery (diced)
- 1 small green pepper (chopped)
- 10 oz Rotel (tomatoes with green chilies)
- 28 oz stewed tomatoes
- 14 oz kidney beans (do not drain)
- 14 oz pinto beans (do not drain)
- 14 oz tomato sauce
- 1.25 oz dry chili seasoning
- 1 tablespoon white vinegar
Instructions
- In a large stock pot, heat cooking oil over medium-high heat. Add ground beef, onion, celery, and green pepper; cook until browned, about 8–10 minutes.
- Stir in Rotel tomatoes, stewed tomatoes, undrained kidney and pinto beans, tomato sauce, and dry chili seasoning. Mix well.
- Reduce heat to low, cover the pot, and let simmer for 1 hour to develop flavors.
- After an hour, stir in white vinegar for a tangy finish.
- Serve hot with optional toppings such as shredded cheese or green onions.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 75mg