Murray Chili


Number of Servings: 4 Servings
Prep Time:  30 Minutes

Cook Time:  90 Minutes

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4 tablespoon vegetable oil
1 cup onion (diced)
1/2 green pepper (diced)
1 cup celery (diced)
1 clove garlic (minced)
1 pound ground beef (1 to 1 1/2 lb) (Kim has done it with ground chicken)
1 can tomatoes (28 oz) (diced)
1 tablespoon chili powder (1 to 2 T)
2 tablespoon cold water
1 teaspoon Salt
2 teaspoon sugar
1 can Stokely’s dark red kidney beans (28 oz)
1 tablespoon cumin
1 teaspoon Oregano


In large saucepan, cook onion, green pepper, celery and garlic in veg. oil until almost tender stirring often.
Add beef fry uncovered until cooked.
Add tomatoes and chili powder which has been mixed with the cold water. Add salt, cumin and oregano.
Cover and bring to boil, then turn to simmer.Simmer about 1 hour. When thickened, drain fluid from beans, add and heat through.
Serve with crusty bread and a green salad.


TAGS:  Chili, Mild, Murray

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By |2018-12-02T01:56:37-05:00September 12th, 2010|Recipe|Comments Off on Murray Chili