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UNCUT Chili Non Carne

Chili Non Carne
16 servings (4 quarts).


3 pounds UNCUT Beef Ground
1 large onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (29 ounces) tomato puree
1 jar (16 ounces) salsa
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed vegetable broth, undiluted
1 to 2 cups water
1/4 cup chili powder
3 tablespoons Worcestershire sauce
1 tablespoon dried basil
2 teaspoons ground cumin
2 teaspoons steak sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarsely ground pepper
Additional chopped onion, optional

In a stockpot, cook the onions, green pepper and celery over medium heat until vegetables are tender; drain.

Stir in the UNCUT beef ground, beans, tomato puree, salsa, tomatoes, broth, water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Garnish with chopped onion if desired