Categories: Chili, Ground Beef, Main Dish, Tex-Mex

Ingredients

• 3 lbs ground beef
• 1 large onions, chopped
• 1 medium green peppers, chopped
• 2 celery ribs, chopped
• 1 (32 ounce) can kidney beans, rinsed and drained
• 1 (29 ounce) can tomato puree
• 1 (16 ounce) jar salsa
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 can condensed beef broth, undiluted
• 1-2 cup water
• 1/4 cup chili powder
• 2 tablespoons Worcestershire sauce
• 1 tablespoon dried basil
• 2 teaspoons ground cumin
• 2 teaspoons steak sauce
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper
• 1 1/2 teaspoons browning sauce
• additional chopped onions
• shredded cheddar cheese

Directions

1. In a large Dutch oven, cook the beef and next 3 ingredients over medium heat until meat is browned and vegetables are tender; drain.

2. Stir in the beans and remaining ingredients,except for additional onions and cheddar cheese.

3. Bring to a boil; reduce heat; simmer uncovered, for 30 minutes or until chili reaches desired thickness.

4. Ladle into serving bowls; garnish with chopped onion and cheddar cheese, if desired.

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