- 2 pounds lean ground beef
- 1 large sweet onion (such as Vidalia®), diced
- 1 tablespoon garlic powder
- 2 (15 ounce) cans whole tomatoes, cut into chunks
- 2 (15 ounce) cans mild chili beans
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 cup ketchup
- 1 (6 ounce) can tomato paste
- 2 (6 ounce) jars mushrooms, drained
- 1/4 cup chili powder, or to taste
- 2 teaspoons white sugar (optional)
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- Heat a large skillet over medium-high heat. Cook and stir beef, about half the sweet onion, and garlic powder in the hot skillet until completely browned, 5 to 7 minutes.
- Mix tomato chunks, chili beans, tomato sauce, kidney beans, ketchup, and tomato paste in a large pot; bring to a boil and reduce heat to low. Stir the ground beef mixture and mushrooms into the tomato mixture; season with chili powder, sugar, salt, and black pepper. Cook chili at a simmer, stirring occasionally, until the flavors blend, about 45 minutes. Top individual servings with diced sweet onion to serve.
05/15/2018
recipepes.com
Thick and Savory Chili, recipe
PT15M
PT1H
5
455 calories
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