Superbowl Chili

Karen Fox

Karen Fox with Superbowl Chili


  • 4 lbs. lean ground beef
  • 2 medium yellow onions, chopped
  • 2 green peppers, chopped
  • 4-5 celery stalked, chopped
  • 5 large cans (28 oz.) crushed tomatoes
  • 4 large cans (30 oz.) dark red kidney beans or 7-8 (15.5 oz.) cans
  • ½ c. ketchup
  • 4-5 drops tabasco sauce (optional)
  • 1-2 teas. each dried spices: basil, oregano, thyme, parsley flakes
  • 4 T. chili powder
  • ½ teas. pepper
  • ½ teas. salt
  • Minced garlic or garlic powder to taste
  • 3 T. light brown sugar


  1. In large skillet, brown ground beef with onions, peppers, and celery in batches.
  2. Add to large pot or Dutch Oven (8 qt. or larger).
  3. Add tomatoes and beans, then all other ingredients.
  4. Simmer on low heat for 2-3 hours, stirring often as chili “cooks down” or thickens.
  5. Serve alone, over cooked rice, or with toppings—oyster crackers, shredded cheddar/other cheese, chopped onions, chopped ripe olives, dollop of sour cream, or crushed tortilla chips.
  6. Follow same steps for large crockpot; cook on LOW for 6-7 hours.

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Culinary Curiosity Community Cookbook Copyright © by Karen Fox. All Rights Reserved.

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