Ingredients
3 pounds ground beef1 large onion, chopped1 medium green pepper, chopped2 celery ribs, chopped2 cans (16 ounces each) kidney beans, rinsed and drained1 can (29 ounces) tomato puree1 jar (16 ounces) salsa1 can (10-1/2 ounces) condensed beef broth, undiluted1 can (14-1/2 ounces) diced tomatoes, undrained1/4 cup chili powder2 tablespoons Worcestershire sauce1 to 2 cups water2 teaspoons steak sauce1 tablespoon dried basil2 teaspoons ground cumin1 teaspoon garlic powder1 teaspoon salt1 teaspoon coarsely ground pepper1-1/2 teaspoons browning sauce, optionalOptional toppings: Additional chopped onion and shredded cheese
Preparation
In a stockpot, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender, breaking the beef into crumbles; drain.
Stir in the beans, tomato puree, salsa, broth, tomatoes, chili powder, Worcestershire sauce, water, steak sauce, seasonings and, if desired, browning sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. If desired, garnish individual servings with chopped onion and shredded cheese.
