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Firehouse Chili

Category: Soups
posted by: cmuntz
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2  lb. lean ground beef
1  large onion, chopped
3  stalks celery, chopped
1-1/2  tsp. bottled minced garlic
1  30-oz. can chili beans
1  29-oz. can tomato sauce
1  28-oz. can stewed tomatoes, cut up
2  Tbsp. chili powder
1  Tbsp. bottled hot pepper sauce
Hot cooked macaroni
Dairy sour cream and shredded cheddar cheese (optional)
Sliced green onions (optional)
Bottled hot pepper sauce (optional)

1. In a 6- to 8-quart Dutch oven, cook meat, onion, celery and garlic until meat is brown and onion is tender; drain. Stir in undrained chili beans, tomato sauce, undrained tomatoes, chili powder, and the 1 tablespoon bottled hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, for 2 hours.
2. Serve chili over hot cooked macaroni. If you like, top with sour cream, cheddar cheese, and green onions, and pass additional hot pepper sauce.
About this Recipe:

Calories 433, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 68 mg, Sodium 1251 mg, Carbohydrate 48 g, Fiber 7 g, Protein 28 g. Daily Values: Vitamin A 0%, Vitamin C 10%, Calcium 13%, Iron 30%. Percent Daily Values are based on a 2,000 calorie diet

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