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2 pounds fresh ground beef

1 quart tomato juice

1 (29-ounce) can tomato puree’

1 (15 ounce ) can red kidney beans, drained

1 (15 ounce) can pinto beans, drained

1 medium-large onion, chopped (about 1 and ½ cups)

½ cup diced celery

¼ cup diced green bell pepper

¼ cup chili powder (use less for milder chili)

1 teaspoon ground cumin (use more for real flavor)

1 ½ teaspoons garlic powder

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon dried oregano

½ teaspoon sugar

1/8 teaspoon cayenne pepper


In a large skillet, brown the ground beef.  Drain off the fat.  Put the beef and the remaining ingredients in a 6 quart pot.  Cover the pot and let the chili simmer for 1 to 1 and ½ hours, stirring every 15 minutes.  You can also cook this in a slow cooker on low for 3 to 4 hours.

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