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Peoria Chili

Total Time

Prep: 10 min. Cook: 2 hours 10 min.

Makes

10 servings

When you come into the house and pick up the aroma of this chili, it seems to welcome you and warm the entire house. My mother was a very good cook, and a meal of her chili, corn bread, hot cinnamon cocoa and devil's food cake brings back some of my fondest memories of her. —Norma Erne, Albuquerque, New Mexico
Peoria Chili Recipe photo by Taste of Home

Ingredients

  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 can (46 ounces) tomato juice
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 to 2 tablespoons chili powder
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • Shredded cheddar cheese, optional

Directions

  1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomatoes, chili powder, sugar, salt and pepper.
  2. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Stir in beans; heat through. Serve with shredded cheddar cheese if desired.
IF COOKING FOR TWO: Freeze chili in serving size portions for quick meals later.

Nutrition Facts

1 cup: 288 calories, 9g fat (0 saturated fat), 64mg cholesterol, 826mg sodium, 28g carbohydrate (0 sugars, 0 fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.

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