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Cafeteria Style Chili

(6 Votes)
SERVES
5
COOK TIME
1 Hr 5 Min

Nothing beats Cafeteria-Style Chili for a warm, comforting meal. Fill your lunch thermos with this or serve it for an easy dinner and it'll bowl them over.

What You'll Need:
  • 1 pound lean ground beef
  • 1 medium-sized onion, chopped
  • 2 (15-ounce) cans kidney beans, undrained
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can tomato sauce
  • 1 (4-ounce) can chopped green chilies, undrained
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
What To Do:
  1. In a soup pot, brown ground beef and onion over medium-high heat for 5 to 7 minutes.
     
  2. Add remaining ingredients, reduce heat to medium-low, and cook 1 hour, or until chili is thickened, stirring occasionally.
Notes

Add a little hot pepper sauce or ground red pepper for a spicier chili. Serve in bowls topped with all the classic chili fixin's, like shredded cheese, sour cream, chopped onion, and sliced jalapeno peppers.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This is just about the same as my long time "go to" Chili. I generally use one can of pinto and one of dark red kidney but mix it up with black beans, etc as you like. I add a couple minced garlic cloves (how can you leave garlic out?). Only use 8 oz of tomato sauce.

Didn't know I was making " cafeteria chilli ". This has been the family recipe for chilli for the past four generations in my family......

Didn't know I was making " cafeteria chilli ". This has been my basic recipe for at least four generations in my family......

This is my FAVORITE chili recipe.....ok I tweek it just a tad...not much though, and Mr. Food told me years ago, do not add water to something with a tomato base, add tea instead....& in this case it would be Unsweetened, but if it's a pasta dish, I will add sweetened in the stead of water or rinsing out a can......

This has become our family favorite chili. Have used peppercinis when we had no diced green chilis, this is so easy and delicious.

Supper tonight! Hubby prefers NO Beans....and I have one of those pans they sold on TV called the "Turbo Cooker", so after browning, and adding remaining ingredients, I cover it and simmer it with the top on the "Turbo Cooker".......

I prefer pinto beans over kidney beans so use chili beans in a mild to medium sauce, this spices it up a bit more. Too many tomatoes? Never! If you want a richer, thicker chili, use tomato paste instead of the tomato sauce :)

Play nice kids!! I really think the comments re spelling are uncalled for and unkind, especially when everyone knows what was meant. Get over it!

That seems like a lot of tomato! I guess that's why they call it "cafeteria style." I usually use one 15oz can of stewed tomatoes for the same amount of beef and beans in this recipe, but I add water and beef flavor base. I also start with a brown roux and add celery, peppers and onions.

PS: An uncle of mine once served us homemade chili to which he had added a small can of peas. I thought it was a great addition and sometimes make it that way but my son picks them out.

A small can of whole kernel corn can also be a nice addition.

Good Recipe. Albertjoy 2623761, thanks for that large mug of beer. I will no criticize your cooking experience, your spelling, nor question your common sense. The best to you and yours, and God Bless.

you didn't say whether to cover pot or not, that makes a big differents,,

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