If you are looking for a tried and true chili recipe, may I present to you the ever-delicious and hearty Truck Stop Chili recipe.  This has been our go to recipe for over a decade and it has even won us some prizes in chili cook-offs!  The Truck Stop Chili recipe was handed down to us by my cousin Vicky (of Vicky & Jen: What Really Matters).

I cannot say that Truck Stop chili is quick and easy to prepare, there is a good deal of prep involved with dicing and chopping.  But I can promise that it is well worth the effort!  And once all the prep is done it is just a matter of simmering and stirring for a few hours.  We usually  make a double batch around Halloween and fill the deep freeze with it!

You do not have to just serve it with shredded cheese, onion, and crackers.  Another favorite way to enjoy this chili at our house is over Frito chips as a Walking Taco with tomato, lettuce and sour cream.  And our newest way to enjoy Truck Stop Chili is to pour it over homemade Mac and Cheese.

Truck Stop Chili

3 pounds Ground Beef
2 teaspoons Seasoning Salt
1/4 cup Chili Powder
1 teaspoon Pepper
4 teaspoons Cumin
1 teaspoon Garlic Powder
1 tablespoon Basil
1 cup chopped Celery
1 cup chopped Onion
1 cup chopped Green Peppers
1 large minced Jalapeno
1 (16 ounce can) Hot Chili Beans, un-drained

1 (16 ounce can) Mild Chili Beans, un-drained
22 ounces Tomato Juice
1 (15 ounce can) diced Tomatoes
1 (15 ounce can) Tomato Puree
1 (10 ounce) can Beef Broth
3 tablespoons Barbecue Sauce
2 tablespoons Worcestershire Sauce

Combine beef, seasoning salt, chili powder, pepper, cumin, basil, and garlic powder in a stockpot and mix well. Cook until the beef is browned, stir frequently. Add celery, onion, green pepper and jalapeno. Cook until the veggies are tender. Add un-drained chili beans, tomato juice, un-drained tomatoes, puree, broth, BBQ sauce, and Worcestershire sauce and mix well. Simmer until you reached a desired consistency, stirring occasionally. Ladle into bowls and ENJOY!


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