Restaurant-Style Chili With Red Peppers

Chili with Red Pepper


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This savory chili recipe is simple to cook, easy to store, and delicious to eat! Cook this dish up for a spicy side dish that tastes like it comes from a barbecue joint!

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Chicago IL

Time needed

10 min preparation + 6 hour cooking

Serving Size / Yield

6 servings


  • 1 lb ground beef
45 oz dark red kidney beans
43 oz Mexican-style stewed tomatoes
2 stalks chopped celery
1 seeded and chopped red bell pepper
1/4 C red wine vinegar
2 Tbs chili powder
1 tsp ground cumin
1 tsp dried parsley
1 tsp dried basil
A few drops of Worcestershire sauce

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Cook ground beef in a large skillet over medium-high heat until evenly browned, then drain grease.

Combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar in a slow cooker, then stir in chili powder, cumin, parsley, basil and Worcestershire.

Cook chili on High for 6 hours, then serve.

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