This meaty chili is full of hamburger and red kidney beans, so it will fill you up fast and keep you satisfied. Are you looking for a new chili recipe to try out on your family? Well, this is the one. The twist on this recipe is it has vinegar, spicy tomato juice, and very little salt.
The chilies, increased chili powder, and red pepper flakes gives this meaty chili a medium level of spiciness. Like most chili recipes, this one tastes best when it has simmered for a few hours or rested in the fridge overnight. This recipe makes enough to share with a crowd, so the next time you are invited to bring a dish to a potluck, make this. It’s easy, and it’s healthy.
This meaty chili recipe goes wonderful with our skillet cornbread recipe. Can’t you just imagine yourself eating a bowl of warm chili served with a wedge of moist, crumbly cornbread? Delish!Print
This meaty chili is full of hamburger, kidney beans, tomatoes, and chilies that will fill you up fast and keep you satisfied.
- 2 pounds of hamburger
- 3 28 oz. cans of diced tomatoes, no salt added
- 2 pounds red kidney beans, dried
- 2 cups yellow onion, chopped
- 3 10 oz. cans diced tomatoes with chilies, no salt added
- 8 oz. mushrooms, sliced
- 1 large green pepper, chopped
- 3 celery stalks, chopped
- 2 1/2 cups low-sodium spicy tomato juice
- 4 teaspoons chili powder (reduce to 2 tablespoons for mild chili)
- 1/4 teaspoon red pepper flakes (leave out for mild)
- 1 tablespoon vinegar
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Cook the hamburger in a large skillet over medium-high heat, crumble it up in small bits, then drain.
- Fry the onion, mushroom, green pepper, and celery in a little hamburger grease.
- In a very large pot, pour in the three 28-ounce cans of diced tomatoes, three 10-ounce cans of diced tomatoes with chilies, and the red kidney beans.
- Add the cooked hamburger and cooked vegetables to the large pot.
- Next pour in the vinegar, chili powder, red pepper flakes, black pepper, and salt and stir well.
- Dump the 2 1/2 cups of spiced tomato juice and stir.
- Place lid on the pot and bring to a boil over medium high heat, then reduce heat to a simmer for one to four hours to meld the flavors.
- Garnish each bowl with sour cream, chopped green onion, and cheddar cheese and serve with a wedge of homemade cornbread.
- If you want to mild down this chili, add a tablespoon of sour cream to your bowl.
- If you want to thicken your chili, cook longer without the lid.
- If you want to thin down your chili, add more spicy tomato juice.