Peggy's Chili
Baked beans add delightful flavor to Peggy's chili! Add the mushrooms or leave them out.
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds ground beef, I use 85% or 90%
- 29 ounces diced tomatoes, canned
- 2 cans kidney beans, 15-oz each
- 6 ounces tomato paste
- 1 1/2 cups onions, chopped, about 2 medium onions
- 2 ribs celery, chopped
- 1 green bell pepper, coarsely chopped
- 4 ounces mushrooms, canned, drained, sliced or chopped
- 2 cloves garlic, minced
- 1 can pork and beans, 16 ounces
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- Salt, to taste
Instructions
- Heat the oil in a large skillet over medium heat. Add the ground beef and cook undisturbed for 5 minutes. Break the beef up and continue cooking, stirring frequently, for 4 to 5 minutes or until no longer pink.
- Use a slotted spoon to transfer the beef to a 4-quart or larger slow cooker. Add the remaining ingredients to the pot. Stir to combine the ingredients.
- Cover and cook on low for 8 to 12 hours or on high for 4 to 5 hours.
Nutrition
Calories: 550kcalCarbohydrates: 48gProtein: 33gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 87mgSodium: 710mgPotassium: 1464mgFiber: 14gSugar: 7gVitamin A: 1143IUVitamin C: 32mgCalcium: 154mgIron: 8mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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