Categories: Soup
Ingredients
- 2 tbsp olive oil
- 2 lbs. ground beef
- 1 cup chopped onion
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 3 (14.5 oz) cans stewed tomatoes
- 10 oz. can diced tomatoes with green chiles
- 15 oz. can tomato sauce
- 1 cup water
- 2 packages chili seasoning
- 16 oz. can kidney beans, undrained
- 16 oz. can pinto beans, undrained
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1 tbsp white vinegar
Directions
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Heat oil in a large pot over medium-high heat. Press beef into pot to form 1 large patty, then let bottom brown, 8-10 minutes. Break up beef into crumbles; cook until no longer pink, about 5 minutes more. Drain grease.
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Stir in onion, celery, and bell pepper; cook until onion is translucent, about 5 minutes. Add tomatoes, tomato sauce, and water. Stir in chili seasoning.
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Stir in kidney and pinto beans, sprinkle with salt and pepper, and bring to a boil. Reduce heat to low and simmer 1 hour. Stir in vinegar.