January 31, 2024
Review RecipeChili
This old-fashioned chili recipe will make you think of meals at grandma’s when you were little. It’s hearty and filling. The flavors are perfect!
Jump to Recipe
Table of Contents
- CHILI INGREDIENTS
- CHILI RECIPE SUBSTITUTIONS AND ADDITIONS
- HOW TO MAKE HOMEMADE CHILI
- Troubleshooting Tips for This Chili Recipe
- WAYS TO SERVE THIS RECIPE FOR CHILI
- HOW TO STORE THIS HOMEMADE CHILI RECIPE
- Why We Love This Chili Recipe
- Chili Recipe FAQS
- MORE FAVORITES YOU’LL LOVE
- JUMP TO RECIPE
- Even More Recipes You’ll Love
This simple homemade chili recipe combines beef and beans with a robust tomato sauce and spices and simmers away to create the perfect comfort food. It’s an easy, delicious, homemade meal that is ready in just half an hour.
CHILI INGREDIENTS
You’ll need:
- 2 pounds ground beef or turkey
- 2 small green bell peppers, about 2 cups diced
- 1 small yellow onion, about 1½ cups diced
- 2 (15-ounce) cans diced tomatoes
- 15-ounce can tomato sauce
- 6-ounce can tomato paste
- 15 ounces of water
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 3 tablespoons chili powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 3 tablespoons cumin
- 1 tablespoon paprika
- 1 teaspoon chipotle powder
- ½ teaspoon cayenne pepper
- ½ tablespoon salt
- 1 teaspoon white pepper
- ½ teaspoon baking soda, optional to cut acidity
CHILI RECIPE SUBSTITUTIONS AND ADDITIONS
BEANS: Traditionally you would use kidney beans in this chili. But you could also try another kind of beans such as black beans or pinto beans.
You can also increase the beans and reduce the amount of meat — or eliminate the meat altogether to make it a vegetarian option.
TOPPINGS: Add your favorite toppings to this perfect chili recipe. Grated cheddar cheese, sour cream, green onion, and fresh cilantro are all great choices.
SPICE: If you like spicy chili, you can adjust the spice level in this recipe with more cayenne pepper, or add hot sauce or red pepper flakes.
TOMATO SAUCE: If tomato sauce isn’t available, you can use crushed tomatoes or even tomato paste diluted with water. The latter will give a richer tomato flavor, so adjust according to your taste preference.
CHILI POWDER: No chili powder? Mix paprika with a pinch of cumin, oregano, and garlic powder for a similar flavor profile of homemade chili seasoning. Adjust the proportions to suit your taste.
ONIONS: Leeks or shallots can be used in place of onions. They offer a milder flavor, perfect for those who find onions too overpowering.
GARLIC: Instead of garlic powder, you could use minced jarred garlic, or even fresh garlic.
BROWN SUGAR: Try adding one tablespoon of brown sugar to this chili recipe for added depth of flavor.
CINNAMON: Adding ¼ to ½ teaspoon of ground cinnamon is another popular option in chili.
COCOA POWDER: One to two teaspoons can add a delicious depth of taste to your finished meal.
MEAT: You can substitute ground turkey, ground pork, ground sausage, or ground chicken for ground beef. Another option is to use a pound of ground beef and a pound of another ground meat.
VEGETABLES: You can add any other vegetables you’d like to this ultimate chili recipe. Red pepper and mushrooms are two great options.
You can also substitute the green pepper with red, yellow, or orange pepper if you’d like.
WATER: For a richer flavor, substitute beef, chicken, or vegetable broth for water. This enhances the overall taste without changing the texture.
PRO TIP:
Ground beef can be cooked ahead of time in large batches and frozen until you need it. You could use pre-cooked beef in this recipe if you’d like.
HOW TO MAKE HOMEMADE CHILI
STEP ONE: In a large dutch oven or large pot, saute the diced bell pepper and onions in olive oil until they’re translucent and start to caramelize.
STEP TWO: Add in your seasoning, minus the baking soda. Cook for one to two minutes while stirring continuously.
PRO TIP:
You don’t want anything to burn, so make sure you keep stirring!
STEP THREE: Add your ground meat and brown until it’s just done. It’s okay if it still has some pink in it before you add the rest of your ingredients because you’re going to continue cooking it.
STEP FOUR: Pour in your tomato sauce, diced tomatoes, tomato paste, and water.
STEP FIVE: Bring to a simmer over medium-low heat and cook for about 15 minutes. Add the drained beans.
STEP SIX: Stir in the baking soda, if desired. This will cause the sauce to start to bubble up. Keep stirring over medium-high heat until the bubbles have gone away, then reduce the heat.
PRO TIP:
Adding baking soda helps cut the acidity in the tomatoes.
STEP SEVEN: Remove from heat and you’re ready to serve.
You can use salt and black pepper to taste if you’d like.
Troubleshooting Tips for This Chili Recipe
My chili is too thin.
Solution: If your chili is more soup-like than you’d prefer, you can thicken it. One way is to simmer it uncovered for longer, allowing excess liquid to evaporate.
Alternatively, you can mix in a small amount of cornstarch or flour dissolved in water. Add this mixture gradually until you reach the desired consistency.
My chili is too thick.
Solution: If the chili is too thick, simply stir in a bit more water or broth until it reaches your preferred texture. Do this gradually to avoid making it too thin.
My chili isn’t spicy enough for my taste.
Solution: If the chili lacks the heat you’re looking for, add more chili powder, cayenne pepper, or diced fresh jalapenos.
Be cautious and add in small increments, as it’s easier to increase the heat than to reduce it.
My chili is too spicy!
Solution: If you’ve gone overboard on the spice, you can balance it by adding more of the base ingredients like tomato sauce or broth.
Dairy products like sour cream or shredded cheese served on top can also help to tame the heat.
The flavors are too flat in my chili.
Solution: Enhance a bland chili by adjusting the salt or adding a bit more of the spices like cumin or garlic powder.
A splash of vinegar or a squeeze of lime can also brighten the flavors.
The chili has too much acidity.
Solution: If your chili has too much of a tomato-based acidity, try balancing it with a little brown sugar or honey. This can round out the flavors without making the chili sweet.
My chili is too crunchy.
Solution: If the meat is not as tender as you’d like, let the chili simmer longer. Low and slow cooking helps break down tough meat fibers.
Similar to the meat, if the vegetables aren’t cooked through, continue to simmer the chili until they reach the desired softness.
WAYS TO SERVE THIS RECIPE FOR CHILI
There’s nothing quite like a bowl of heartwarming, old-fashioned chili to satisfy comfort food cravings. But the beauty of this dish goes beyond its standalone deliciousness.
Chili is incredibly versatile, making it a fantastic centerpiece for a variety of meals. Let’s explore some delightful ways to serve this cozy classic, enhancing its flavors and transforming it into different meal types.
Whether you’re hosting a casual dinner or just spicing up your weekly meal routine, these serving suggestions are sure to inspire.
Classic Bowl: Start simple. Serve your chili in a deep bowl, topped with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped green onions.
This traditional way lets the rich flavors of the chili shine, complemented by the creaminess of the sour cream and the sharpness of the cheese.
Chili and Cornbread: For a heartier meal, pair your chili with a side of warm, buttery homemade cornbread. The sweetness and soft texture of the cornbread provide a lovely contrast to the savory, spiced chili. It’s a classic combination that never fails to please.
You could also serve with mouthwatering beer bread, cheese biscuits, zucchini bread, tortilla chips, or crackers.
Loaded Baked Potato: Scoop your chili over a baked potato for a filling, nutritious meal. The fluffy potato serves as a mild base, allowing the chili to be the star. Top it with cheese, sour cream, and chives for an extra flavor kick.
Chili Mac & Cheese: Combine the chili with cooked macaroni and a generous amount of cheese for an indulgent chili mac & cheese. It’s a kid-friendly dish that’s also a hit with adults, offering a perfect balance of cheesy goodness and hearty chili.
Baked Chili Dogs: Elevate your hot dogs by smothering them in this chili. Add some shredded cheese and diced onions for a classic chili dog experience. It’s a fun, casual way to enjoy the chili, especially at gatherings or for a quick dinner.
Taco Salad Base: Use the chili as a base for a taco salad. Layer it with lettuce, tomatoes, cheese, and tortilla chips. The chili adds a robust flavor to the fresh salad components, creating a wholesome, flavorful meal.
Chili and Rice: One of my favorite ways to enjoy this chili is over a bed of steamed brown rice. The rice soaks up the chili flavors beautifully, making for a comforting and satisfying meal. Serve with a side of avocado slices and a squeeze of lime for a fresh twist.
Each of these serving suggestions is designed to complement and enhance the flavors of the chili, offering a range of options to suit different tastes and dining occasions.
Whether you stick to the classic bowl or get creative with chili mac and cheese, there’s no wrong way to enjoy this timeless dish!
Can’t get enough comforting, hearty chili?
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HOW TO STORE THIS HOMEMADE CHILI RECIPE
Chili, with its rich flavors and hearty ingredients, is a fantastic meal to have on hand, whether you’re prepping for a busy week or looking for comfort food at a moment’s notice.
It’s a dish that often tastes even better the next day, as the flavors have time to meld and deepen.
Here’s how you can store and reheat this old-fashioned chili to enjoy its best flavors and textures.
MAKE AHEAD: This old-fashioned chili recipe is perfect for making ahead. You can prepare it up to two days before you plan to serve it. The flavors will develop and intensify, making it even more delicious.
Just prepare the chili as instructed, allow it to cool slightly, then transfer it to a container, cover it, and refrigerate.
IN THE FRIDGE: To store the chili in the fridge, first let it cool to room temperature. Then, place it in an airtight container.
It will last in the refrigerator for up to three to four days. Remember, chili’s flavors often improve with a bit of time, so this method works wonderfully.
IN THE FREEZER: Freezing chili is a great way to extend its shelf life. Once cooled, transfer the chili to freezer-safe bags or containers.
Be sure to leave a little space at the top for expansion. Properly stored, it can last in the freezer for up to four to six months.
When you’re ready to enjoy it, thaw it overnight in the refrigerator and then reheat.
REHEATING: Reheating chili is straightforward.
If it’s frozen, thaw it in the fridge overnight.
For stovetop reheating, transfer the chili to a pot and warm it over medium heat, stirring occasionally, until heated through.
In the microwave, place the chili in a microwave-safe dish, cover loosely, and heat on high, stirring every couple of minutes until it’s hot.
If the chili seems too thick upon reheating, just add a splash of water or broth to reach your desired consistency.
These storage and reheating tips will ensure your old-fashioned chili recipe tastes just as good, if not better, than when it was freshly made!
Why We Love This Chili Recipe
Rich and Hearty Flavor: The combination of spices, ground beef, and beans creates a deeply satisfying and hearty meal. It’s the kind of comfort food that’s perfect for a cozy night in.
Versatility: This chili is incredibly versatile. It can be served on its own, over rice, as a topping for nachos or baked potatoes, or even used to make chili dogs. Its ability to complement a variety of dishes makes it a valuable recipe in your cooking arsenal.
Customizable Heat Level: Whether you like your chili mild or spicy, this recipe can be easily adjusted to suit your taste. You can control the heat by adjusting the amount of chili powder or adding fresh chili peppers.
Great for Meal Prep: Chili is an excellent option for meal prep as it stores and reheats well. You can make a big batch and have it on hand for quick and easy meals throughout the week.
Nutritious: Packed with protein from the meat and fiber from the beans, this chili is not just delicious but also nutritious. It’s a balanced meal that can be further enhanced by adding various vegetables.
Crowd-Pleaser: Chili is a popular dish that is generally well-received by many. It’s a great dish to serve at gatherings, potlucks, or family dinners, as it’s easy to make in large quantities and is liked by adults and children alike.
Simple Ingredients: The recipe uses simple, easy-to-find ingredients, making it convenient to prepare without the need for a special trip to the grocery store.
Easy to Make: With straightforward, step-by-step instructions, this recipe is easy to follow, making it great for both novice cooks and seasoned chefs.
Comforting and Satisfying: There’s something inherently comforting about a bowl of chili. It’s a satisfying dish that warms you up from the inside, perfect for chilly evenings.
Leftovers Taste Even Better: Like many stewed dishes, this chili tastes even better the next day, as the flavors have more time to meld and develop.
This is the best chili recipe around. It’s the perfect comfort food and having a pot of chili simmering away on the stove is such a cozy way to warm up on a cold day. This classic beef chili easily become your favorite chili recipe.
Chili Recipe FAQS
Can I make this chili in the slow cooker?
This classic chili recipe could be made in the slow cooker or check out our slow cooker chili recipe.
Can I freeze chili?
This easy chili recipe freezes exceptionally well. Store in an airtight container for up to three months.
Can I turn this into a vegetarian recipe?
If you’d like to make this chili into a vegetarian dish, omit the ground beef and increase the beans in the recipe.
What is the secret ingredient to good chili?
The secret ingredient to take your chili to the next level is adding one teaspoon of cinnamon along with all the other spices. It brings an added warmth without adding additional spice and is a great way to balance the other spices in your recipe.
How do you make chili more flavorful?
You can make your chili even more flavorful by adding additional spices to the mix. While we love the classics of cumin, cayenne, and chili powder, you can get creative by adding spices such as turmeric, garam masala, or sumac for even more flavor.
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Chili Recipe
This old-fashioned chili recipe will make you think of meals at grandma’s when you were little. It’s hearty and filling. The flavors are perfect!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Ingredients
- 2 pounds ground beef or turkey
- 2 small green peppers about 2 cups diced
- 1 small yellow onion about 1 ½ cups diced
- 2 cans tomatoes diced (15-ounce cans)
- 15 ounce can tomato sauce
- 6 ounce can tomato paste
- 15 ounces water
- 2 cans kidney beans drained and rinsed (15-ounce cans)
- 3 tablespoons chili powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 3 tablespoons cumin
- 1 tablespoon paprika
- 1 teaspoon chipotle powder
- ½ teaspoon cayenne pepper
- ½ tablespoon salt
- 1 teaspoon white pepper
- ½ teaspoon baking soda optional
Instructions
- In a large dutch oven, saute diced peppers and onions until translucent and they start to caramelize.
- Add seasonings (minus the baking soda) and cook for 1 to 2 minutes, stirring continuously. Make sure they don’t burn.
- Add ground meat and brown until just done. It’s okay if it still has some pink in it before you add the rest of the ingredients.
- Pour in the tomato sauce, diced tomatoes, water, and tomato paste.
- Bring to a simmer over medium low heat and cook for about 15 minutes. Then add the drained beans.
- Stir in the baking soda. The sauce will start to bubble up. Stir over medium heat until the bubbles have gone away.
- Remove from heat and serve.
Video
Notes
TIP: You don’t want anything to burn, so make sure you keep stirring!
TIP: Ground beef can be made ahead of time in large batches and frozen. You can use pre-cooked ground beef in this recipe.
TIP: Adding baking soda helps cut the acidity in the tomatoes.
Nutrition
Calories: 365kcal | Carbohydrates: 16g | Protein: 23g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 1181mg | Potassium: 939mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2127IU | Vitamin C: 34mg | Calcium: 84mg | Iron: 6mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Mark says
Good to try the cornbread and the old fashioned chili sounds good
Annette Egenlauf says
I’m excited to give your old fashioned chili sounds so yummy good, I know my husband will love it!
As for your corn bread recipe, ooh Lala, I’ll add some of the hotter spice, maybe a tiny pinch okay!!
Thanks for the recipes <3
Hannah Griffin says
THIS CHILI WAS SO GOOD! I WILL MAKE THIS AGAIN!!
Faye says
homemade recipe + how-to video = great recipe!
Patricia Denson says
I used creamed corn in place of the milk and it takes it up a notch. It is like the outside of a tamale, so good. I use bell pepper if it is the only pepper I have available.
Agnes says
I don’t see milk in the recipe?
Agnes says
Nm. I thought you were talking about the chili 🤣🤣
gordon buzzell says
Corn Bread !
Pam says
What does the baking soda add to the recipe?
Layne Henderson says
Hi, Pam – it helps cuts the acid in the tomatoes! 🙂 Thanks for stopping by, we hope you enjoy it!
Julie says
The sugar also does this
Carrie says
But the sugar can change the taste. I know someone who puts brown sugar in spaghetti sauce and it tasted like canned Chef Boyardee spaghetti, it was so gross. I am leery about putting sugar in tomato based dishes because of that.
Patti L. says
Hi ! Why the baking soda ?? Thanks !
Layne Henderson says
It helps cut the acid from the tomatoes. Thanks for stopping by and enjoy 🙂
Amanda C says
If you make this in the crockpot do you still use the baking powder?
Layne Kangas says
Here is our crockpot chili recipe, enjoy!
Sharon says
In addition to cutting the acid in tge tomatoes, it reduces the amount of gas produced by the beans. My mom and grandmother always added baking soda when cooking beans.
gordon buzzell says
Baking soda to reduce the acid and less gas, great idea !
Petra says
Hi this recipe looks amazing!!! Just wondering if you know what I would substitute the corn muffin mix for in Australia?
Cheryl Bane says
Can you at least buy corn meal and make your own homemade corn bread?
Laural says
Where was the cornbread recipe? Did I miss it? Love corn bread and always looking for a good recipe!
Layne Henderson says
We don’t have the cornbread included, hopefully we’ll add it soon 🙂
LaShundra Woods says
Green peppers as in bell peppers?
Layne Henderson says
Hi, LaShundra — yes, bell peppers! 🙂 Hope you enjoy!
LaShundra Woods says
Hi do you mean bell peppers when you say green peppers?
Terri says
For muffins it takes 3 boxes of jiffy?
Gloria Slivensky says
This recipe looks to be an excellent one! May I offer a suggestion? Chile is a staple in my Mexican culture. Try adding cocoa powder with a pinch of your brown sugar or a few pieces of chocolate chips to your chile. It gives a deep, earthy & wonderful flavor to your chile. The cocoa/chocolate is my secret ingredient…
Sheila Smith says
Can you tell me how much cocoa and brown sugar you’d add to a pot of chili this size?
Jenn says
I’d love to know also! I’m making this on Saturday for some friends.
Jackie says
I made this chili for dinner tonight and it was FABULOUS!!!!!! Followed the recipe exactly except added a little chopped celery and an extra can of beans(pinto) because I love beans and celery! Yum! Yum! Yum! Thank you for this deliciousness!!
Ruth says
How many servings in the chili? The nutritional info showed calories per serving, but not how many, or amount in each serving
Sara says
LOVE a great chili recipe, can’t wait to try it. I live in Wyoming and it’s a must to serve cinnamon rolls with chili! Delicious!!
Becca Hensel says
Can you please provide full nutritional information and number of servings for each of the recipes of chili and cornbread? Thank you very much!
Thomas Humbach says
Please, drain the grease. There is probably a cup of that stuff in the ground beef.
Brenda Thompson says
If you use a good quality of ground beef the small amount of grease you get will not only add flavor but will be fine with the addition of the baking soda.
Allan says
Will try your Chili recipe,and Corbread
lloyd hayden says
can you make the chili in a slow cooker
lloyd hayden says
can you also use a crock pot instead of dutch oven
Layne Henderson says
I’m sure you could but adjust the cooking time, etc. I haven’t made it that way yet!
Dianne Evans says
What does “3 box corn muffin mix” mean? Is that 3, 8.5-oz. boxes of Jiffy corn muffin mix?
Layne Henderson says
Yes!
Myra sims says
Try cheese in your bowl before you add chili…delishh
Suz says
Add 1/2 regular sized Hershey choc. Bar!! Yummo!
Freida says
Also a dollop of sour cream and some grated sharp cheese on Tom ….mmmmmm
Jodi says
Hi! This sounds great! I don’t see the brown sugar in the recipe. How much do you add?
Layne Henderson says
I add maybe a tablespoon when I do add it, but I don’t always. Enjoy 🙂
Wendy Hajder says
I would love to try this recipe, the only thing I’m hesitant on is the 3 Tbsp. of cumin…no way can I add that much, 1 tsp. is too spicy for me. Is it by any chance a misprint? Otherwise I will do this, without the large amt. of cumin (:
Layne Henderson says
You could definitely make it with less if you want!
Debbie Wilson says
That is really excellent chili! I just made it and couldn’t resist tasting it before it was done simmering. I was worried about the sweetness but after I added the soda it took away that and it’s just perfect!! Thank you
Cheryl says
How long does it keep in the frig, and also what about freezing it? It is really good😀
Martha Wilson says
When you brown the ground beef. uou font drain the grease off?
Lana says
Hi
Definitely going to make this Chili. Sounds Yummy and on rainy days or Cold days I am sure it will make everyone nice and warm inside.
TERESA NYSTROM says
I love love chili in the Fall & Winter, but I only eat chili over rice, it is so yummy, I’m going to give your recipe a try this weekend.
Mary says
Try cinnamon rolls with your chili. I love cornbread with honey but cinnamon rolls with chili is fantastic!
Alfred T. says
Made this tonight for dinner, it was a huge success. Brought the leftovers in to share at work. Everyone is asking for the recipe. Made 2 boxes of corn bread to go with it and homemade honey butter to top it. This will definitely be a staple recipe for my family. Thank you
Maureen Baisden says
Walmart makes good cornbread in the Bakery Section.
Paula says
Sounds delicious,is it really spicy?
Vanessa says
No not to spicy at all but I cut the chili powder and cumin to 2 tbs. It was just the right amount of heat. I can’t handle spicy. This recipe is absolutely delicious. Especially if you don’t like sweet chili.
Leona says
Delicious Chili! Made it tonight , cold fall day, wonderful flavor!! Will be sharing with the family tomorrow, have to make the corn bread now!
Thank you for posting this recipe!!
Ellen says
Wow! Delicious!!!
Mary Peden says
Why the baking Soda?
Layne Henderson says
It helps cut the acidity of the tomatoes! Enjoy 🙂
Lisa says
I Made this for Supper tonight and IT IS A DELICIOUS RECIPE! I have cooked many Xhiki recipes in the past and this one IS THE BEST!!! My Hubby LOVED It as well. He said it was one to write in my Recipe’s binder. Thank you for sharing it. I always make homemade cornbread ing my Great Grandma’s Cast Iron Skillet and tonight I made a double and used my Mothers smaller cast iron skillet because there is nothing better than Chili and Cornbread. Unfortunately m son does not eat Chili so I made him Beef Strougnoff… anyway again Thanks for Sharing and for anyone who hasn’t tried this recipe DO IT SOON. Lisa
Christy says
I’m from the Midwest and we eat our chili with ooey gooey cinnamon rolls! Oh it’s so good!
Marie-Paule says
This is by far The Best Chili Recipe! The only change I make is I cook the ground beef and veggies and throw everything in a slow cooker on low for 6 hours. Freezes well too for quick lunches!!
Shelley says
I was wondering if I could just use my slow cooker. Glad I can. I made chili before in it, it was a different recipe & it was a big hit. I never heard of baking soda in a chili.. I am going to make this tomorrow. For my roommates 50th birthday dinner.
Rachelle says
can you use ground turkey instead of ground beef?
Layne Henderson says
Yes, you could! Enjoy 🙂
Mary says
It is delicious keeper!
Sharon says
On Saturday, your chili recipe will be served at our church Call Bazaar Soup kitchen. It was quite easy to mak e and smells SO GOOD. I didn’t have chipotle powder so just added a half tablespoon more of chili powder. Thanks for sharing your recipe on Pinterest!
Dana says
just made this and it is delicious. Even my finicky husband liked it,ofof course I had to separate into two separate post before adding the beans since said husband won’t eat beans. Will make again.
Erin says
This is exactly what this cold day needs, such a great comforting bowl of chili!
Kerry says
It was a deeeeelish recipe!
Julie lucchesi says
Omg the BEST chili I ever had. My daughter begs me to make it. In fact its cooking now. Had to come back to the recipe for measurements. We cant wait to ear it.
Tom says
So how do I adapt for crock pot? Do I just saute peppers, onions and beef then put all in crock? When would I then add baking soda if at all?
Layne Henderson says
Yes, that’s what I would do. As far as the baking soda… I haven’t tried it in the crockpot, but you could try doing it according to the directions and see how that works or completely omit it if you wanted to. Enjoy!
Dawn says
How long do you think it needs to be a crockpot? Can I just add it all raw?
Layne Henderson says
I would cook the meat before adding it to the crockpot and then add everything. I would do on low 4-6 hours.
Alyssa says
hi. would i add the spices to the sautéed pepper onions and meat before adding to crockpot or after? thanks
Layne Henderson says
I would add them before. Enjoy!
Bruce Simrod says
I really want to know the purpose of the baking soda, what is it to accomplish; very curious
Layne Henderson says
It helps cut down on the acidity of the tomatoes!
Karla says
Such a great chili recipe and so easy! Love the kidney beans!
diane says
These are perfect on baked potatoes! Such a quick and fabulous dinner.
Whitney says
Hi! 🙂
How much cups of water?
Layne Henderson says
You’ll need 15 ounces of water.
Marilyn Dennett says
I have heard of this recipe except for the baking soda. What does it do?
Layne Henderson says
It cuts down on the acidity from the tomatoes!
Peg Hersom says
This sounds delish, but I always brown my meat and drain it before adding other ingredients. You don’t mention draining.
Layne Henderson says
I didn’t drain it, but you’re welcome to if that’s how you prefer to do it. Enjoy!
Nancy Jackson says
Love this recipe! I also add a little cocoa powder and cinnamon. Not enough to really taste… just adds a little depth of flavor
Pamela Gurganus says
I probably overlooked it, but what is the purpose of the baking soda?
Layne Henderson says
It helps cut the acidity of the tomatoes!
Kimberly says
Do you ever get tired of answering the question about the baking soda?🤣🤣🤣🙈🙈🙈
Layne Kangas says
Hahahaha!
Jodi says
You say it had 8 servings but how much is in a serving . Made it tonight but trying to figure out points for weight watchers . Thank you so much
Layne Henderson says
Hi, Jodi – each serving is about 1.5 cups. I hope you enjoy it!
Carrie T says
Why the baking soda?
Layne Henderson says
It cuts down on the acidity of the tomatoes. I hope you enjoy!
Joyce Janu says
I tried this tonight for a trial before a chili cook off next month. I made a half recipe. Nice little zing to it. Easy to make. I will use this for the cookoff!
Shelia says
I made this chilli an it is awesome will use this one from now on it has great flavor. Just awesome cant day enough about it thanks for sharing
Sylvia says
How many people does this serve?
Layne Henderson says
About 8 – hope you enjoy it!
Carolyn Carnegie says
I think the baking soda is to not have the beans so gassy. Making it now but I’m not going to add the water because it seems to be just enough liquid for me. I did everything else and added a little crushed red pepper to spice it up. Looking good!!
Jill says
I’m not seeing what to sauté onion and peppers in. Butter or oil? TIA.
Layne Henderson says
You could use either, I hope you enjoy!
Carol Rendler says
It sounds really good…will try it. Would like to know why you put in baking soda….have never had a recipe for chili that calledfor it. Thanks
Layne Henderson says
It cuts the acidity from the tomatoes!
Brenda Bailey says
I just made this chili tonight and it is the BEST I’ve ever had! I chopped up a chipotle pepper and added a teaspoon of adobe sauce to give it a little extra kick since I love spice, and it turned out perfect. Love the baking soda (no heartburn!) Thank you so much for sharing.
Edith Holloway says
I will be making this week. Can’t wait to try it.
Mandy @ South Your Mouth says
This looks like the type of chili my daughter loves best! I think I’ll make her some! Thanks for sharing your recipe!
Treena says
Simple recipe with great taste!
Bobbie says
Going to make it for our Super bowl party tomorrow!
Deborrah says
Layne… this recipe looks great. I need one for a chili cook off (with the men in our church). You mentioned sometimes adding brown sugar. I remember my great-aunt did that. How much would you add to this recipe? Thanks for the help and recipe. Debbie
Layne Henderson says
I would say anywhere from 1/4 cup to 1/2 cup – just taste as you go to be sure you like it!
Melissa says
It was the best chilli recipe😋😋 I will be adding this recipe to my rotation!!!! And I keep majority of these ingredients on hand!!!!
Paige says
I made this for dinner last night and it was fantastic! Thank you for sharing your recipe. I will be looking at your others for the future.
I have 3 kids, 13, 11 and 3. We all loved it and daddy did too!
Sandra says
I didn’t see where it says to drain the grease from the hamburger do I not drain it? And what do you sautés the pepper and onions in? And is it a jalapeño pepper or bell pepper? Sorry for all the questions I’m making this tonight and didn’t know
Layne Henderson says
You can drain it if you would like to – some people do and some don’t. You’ll saute the green peppers and onions in a little oil. Enjoy!
Norma says
I am looking for a good Chile with NO beans that I can cook in my crock pot
Layne Kangas says
You could use our crockpot chili recipe and just leave out the beans and use more meat if you’d like! You’ll find it here > https://spaceshipsandlaserbeams.com/crockpot-chili-recipe/ I hope you enjoy!
Treena says
Amazing taste and the baking soda idea genius as it allowed me to eat even more 🙂
Denise says
How many carbs per serving?
Melissa says
Making this for a second time! Love, Love, love it! 🥰
Courtney says
How spicey is this recipe? I am in a divided house where some love spice but other can’t handle it too much
Layne Henderson says
It’s not too spicy at all — we love it!
Traci says
Do you have to add Beans? I’m not a bean fan
Layne Kangas says
Nope, you can definitely leave them out if you’d rather! Enjoy 🙂
Joann says
Is it bell peppers?
Layne Kangas says
Yes, we use green bell peppers! I hope you enjoy 🙂
Connie says
Hi Layne! Found your recipe this morning and it’s whats for dinner tonight! It was super easy! Thank you for posting!
Jon says
Very, very good chili! Thanks for sharing!
Tim says
I make my own Chili powder with dried Chiies!!! Much better taste than a store bought Chili Powder!!! Just get the seeds and ribs out and put the Chilies in a spice grinder and turn it on till it makes a powder!!!
Nancy Olson says
This is a fabulous recipe! I have made it a few times! This is my go to best recipe .
Larry says
I made this for dinner, it was really great chili. We love it.
Susan says
WHat does the baking soda do?
Layne Kangas says
It cuts down on the acidity of the tomatoes. Enjoy!!
Tanya says
That’s great. Do you think that aspect will still work in a crock pot?
Layne Kangas says
Yes, definitely!
Rebecca R Higdon says
i made this for my family for dinner along with your butter milk cornbread and it was a hit thanks for sharing
Donna Butler says
All the neighborhood kids are asking what smells so good. Haven’t served it quite yet but I tasted it and it’s a winner!!!
Crystal says
This recipe looked the best by far, but I doubled the recipe and doubled the seasoning amount….way too much!!! If you double the recipe don’t double the seasoning amounts!!!! It all worked out after adding more tomatoes, paste, sauce, and water. Very delicious chili!!! Thank
Carla says
Came out great thanks for sharing!!
Deborah Markowitz Solan says
Hi. How many quarts does this recipe make?
Thanks
Layne Kangas says
Hi, Deborah – I honestly haven’t measured the finished product so I can’t say for certain. I would guess between 1.5-2.
Deborah Markowitz Solan says
Thank you so much!
Ramiro says
Added hominy delish!;)
Jennifer M says
What can I use if I don’t have a Dutch oven?
Layne Kangas says
You could use a large, regular pot!
Megan C. says
This is the easiest but most of all, BEST “basic” chili recipe I have ever made. Kids and adults eat it up!! I serve it over elbow macaroni to take some of the spice down for the kids and they love it. Thank you for the perfect GO TO dinner for cold nights!
Tammy says
Why baking soda? I’ve never seen this before.
Layne Kangas says
It cuts down on the acidity of the tomatoes. Enjoy!
Tammy says
Ah! A much better alternative to added sugar then! Thanks. This recipe is dinner tonight. 😁
Juli says
I’m going to try baking soda next time. I usually just cook it for a long time.
Terry says
Is my chili is too thick how can I make it there more soupy
Layne Kangas says
You could add some stock or broth or water to help thin it out! Enjoy 🙂
Kathy Ward says
I have a friend who fries the macaroni (after boiling it) and serves it over the chili with cheese. Has anyone else ever heard of this?
Kathy Ward says
Delicious chili! I use pinto beans instead. I don’t like kidney beans.
Mary Alice Manz says
Two questions
Do you use olive oil to sauté vegetables?
Do you drain the meat before adding the rest of the ingredients?
Looking forward to making this for a party this weekend.
Layne Kangas says
Yes, I like using olive oil for the veggies and draining is up to you! If you use lean meat, you might not need to drain. But if you have a lot of grease, feel free to drain before proceeding! Enjoy 🙂
Linda says
I made this and it came out perfect. The only thing I did different was add an extra can of beans and it was a hit. I will make this again. Thanks!
A. Loredo says
Layne I started cooking for my wife and daughter on Wednesday and they were impressed. The flavor and consistency was spot on. Thanks again you made the center of attention even if it was just for Wednesday night… keep up the good work.
Heather says
What’s the 15 ounce cans water?
Layne Kangas says
I use one of the tomato cans to pour the water in. You could also measure it out. Enjoy!
ljagrif says
My family loved this chili…I had some left over tenderloin from Christmas that I added as well as some Bacon Chipotle powder that I found. Delish!! Will definitely be making this again!
Robert says
Great recipe! Lots of spice!
For anyone wondering, the baking soda doesn’t alter the flavor at all.
Jill says
So good! Best I’ve made! I added a can of refried beans and tablespoon of brown sugar. I used rotel instead of tomatoes. Will definitely make again!!
Hannah says
Just made this for my picky husband for dinner and he loves it! So delicious! I subbed corn for the green peppers and it was amazing!
Phil Prever says
I made this chili a while back and it was delicious. I now have to limit my sodium intake. The nutrition information here only tells how many calories there are in a serving. What is the serving size and what is the sodium content? Thanks.
Layne Kangas says
Hi, Phil – I haven’t worked out the sodium on this recipe. You could try inputting into a dietary website for the info. Glad you enjoyed!
Caroline g says
Yes I would like to know if I’m doubling the recipe do I need to double the seasoning
Layne Kangas says
If you’re doubling the recipe, I would definitely double all the ingredients so it is consistent with the recipe. You can certainly tweak it to your own preferences if you would rather. Enjoy!
Tammy Hill says
I have made this recipe multiple times and love it so much! We just started a lower calorie diet. What is the serving size for this recipe? It only has 338 calories per serving??
Layne Kangas says
Each serving was about 1.5 cups when we make it!
Lauren says
How many people does this recipe typically feed? I might make for the super bowl!
Layne Kangas says
It feeds eight but you can definitely double (or even triple!) the recipe if you’re planning a big crowd or want leftovers.
Pat says
Is this still super spicy?
Layne Kangas says
We think it’s delicious and not super spicy – you can always adjust the seasoning to your preference if you’re really sensitive to spice! Enjoy 🙂
Nonny says
I made the chili for dinner tonight. I followed the recipe as written only substituting the beef/turkey with Beyond Meat and it was delicious!
Kylie says
This is so delicious! Call me crazy but I’m not a fan of beans so I omitted them. I also thought I had onion powder, which I didn’t, so that had to be left out as well and it was still so good! I’ve been using an old chili recipe for a long time and wanted to try something new. This will be my new go-to recipe!
Matt Rundle says
I won best chili with this recipe!! I doubled the recipe, but also added 4 heaping tablespoons of brown sugar.
Liz says
This was my first ever chili recipe I have made and it was delicious! I will definitely be making this again
Robin says
I am wondering if you drain the beef after browning?
Layne Kangas says
If you want to, you certainly can. I typically use lean meat and there isn’t a lot of grease.
LESLEY JACKSCH says
What is the reason for the addition of baking soda?
Layne Kangas says
It cuts the acidity! Enjoy 🙂
Coleen Poulsen says
Looks great!
Put together exactly like instructions reads:
Very good
Only change I made was to add beef broth instead of water
Tastes very good
Telisa says
So good! A little spicy for my five year old but perfect to me! Added about a tablespoon of brown sugar, skipped the diced peppers and onions, did just one can of diced tomatoes and one pound of ground beef. Used chicken broth instead of water. Came out perfect.
Cynthia says
Add some sour cream to your sons chili to bring the spicy down a bit.
Micole says
Do you know the exact serving size?
Layne Kangas says
Each serving was 1.5 cups! Enjoy 🙂
Amy says
Yummmm! The baking soda kinda threw me off. But if you have good tomatoes you can probably omit. It takes all the acidity out. Wish I had corn bread now..
Jamie Lee says
Hi! I’m hoping to use this recipe but do you have a substitute for the chipotle powder? Thank you!
Layne Kangas says
Smoked paprika is another great option. Enjoy 🙂
Cathy says
Thanks for the great recipe. I cut the recipe in half for the two of us and kept everything else the same except I didn’t have green pepper and used yellow pepper. Served it with a little shredded cheese, a dollop of sour cream, and pan of corn bread. Will be making this chili recipe again.
Jonnie says
Great recipe. I cut back on water because I like it thick, and used three quarters of the seasoning. I mixed all the seasoning and bottled it for the next batch. Great combination!!! Thank you
Emily says
Hello! Have you tried freezing this? Does it freeze well?
Layne Kangas says
Yes, you can freeze it! Enjoy 🙂
Cathleen says
Loved this recipe. My first attempt at chilli. Put a 1/4 teaspoon of cayenne and it was spicy enough for us. Only had 1 1/2 lb of ground turkey so we threw in an extra can of beans. The texture was perfect, nice and thick. Will probably use less cumin next time.
Brenda Johnson says
Why the baking soda?
Layne Kangas says
It cuts the acidity in the tomatoes.
Tracy says
I accidentally added too much baking soda..any way to salvage or is it best to just start over?
Layne Kangas says
Hi, Tracy – how much did you add? It might be ok… did you try tasting? If it’s WAY too much, increase the other ingredients!
Mary terrazino says
What’s with the baking soda in the chili
Layne Kangas says
It reduces the acidity from tomatoes! Enjoy 🙂
Kim says
Excellent , I added chopped celery to , used all low sodium ingredients
Mary L HAGAN says
where can you find chipotle powder? What can I use instead of it?
Layne Kangas says
Hey, Mary – you can find it in the spice aisle. You can omit or add a little extra paprika if you don’t have any. Enjoy!
Tom says
Are the diced tomatoes drained?
Layne Kangas says
No, I pour everything in!
Tara Brown says
Can this recipe be done in the crockpot? If so, how?
Layne Kangas says
We actually have a crockpot chili recipe – enjoy! 🙂
Rene Richardson says
Made this tonight for our first fall meal! It was excellent.
I really should have paid attention to the servings 🙂 I hope this freezes well!
Thank you!
Layne Kangas says
It does freeze well! My grandma makes a double batch and freezes half every time. Glad you enjoyed it! 🙂
Victoria says
Sounds good. Seems like a lot of spices when I measured it. Looks like a whole cup. Is that right??
Layne Kangas says
The measurements in the recipe are correct. Enjoy!
Sheila Zustin says
Made this tonight and it was delicious. I didn’t have chipotle seasoning But it was very tasty without it. Will use this recipe again.
Lori says
Can you use yellow, red or orange peppers in place of the green pepper?
Layne Kangas says
Sure, if you want! Enjoy 🙂
Steph says
Tasty. But ooooh was it spicy. My littles didn’t enjoy it for that reason…but i did! Also should have paid attention to servings but glad to read i wasn’t the only one and it freezes well. Awesome recipe for those winter nights but next time I’ll cut it in half. Thanks!
Twanette says
My favorite Chili Recipe!!
Michele Lyttle says
What is the baking soda used for?
Layne Kangas says
It cuts the acidity in the tomatoes! Enjoy 🙂
Danny says
Very tasty dish and not to spicy. I did add one Tablespoon of sugar to aid with the acidity. Will be a keeper in my recipe book! Thank you!
Rae Ann Martin says
Made it for my son, he LOVED it!! I cut the recipe in half, only 1 lb. of ground beef. Also sautéed a habanero pepper into the mix. He’s Loving it. Will make another batch tomorrow, with ground turkey and NO habanero. Thank you for sharing!!
KARA says
This recipe was fantastic! I have a little one so I added a table spoon & half of coconut sugar to tone down the spicy part … I also added red wine vinegar, because we love the tang in chili … Turned out perfect:)
Thanks !
Lena says
Made this, and it is delicious, what do I cut back to make it less spicy!
I love the kick but my stomach doesn’t!
Layne Kangas says
I would omit or cut back on the spice amounts! Enjoy 🙂
Nicole says
Wanting to make this this week but Can you make it in the crock pot??
Layne Kangas says
We have a chili crockpot recipe here you can use! Enjoy 🙂
Doug says
Thank you! This recipe tastes so much like my grandmother’s and my mom’s long lost chili recipe but improved. They always used dried kidney beans, sorting through them, rinsing, soaking the beans overnight, and then cooking the chili for at least 8 hours on the stovetop. Your recipe really cuts down on the time and actually has more depth of flavours.
Cheryl says
I have tried so many chili recipes looking for the best one. I finally found it. I did cut back on the chili powder, cumin, cayenne pepper, because we don’t like a lot of heat. I didn’t include the chipotle powder because I did not have any. I had to omit the garlic because my husband is allergic. Thank you for sharing this recipe.
Jennifer says
Love this recipe! I took it really easy with the cayenne bc I know how much of a wimp I am, and used fire roasted canned diced tomatoes, SO GOOD. Love the baking soda trick, tho I had a moment of panic when it started to bubble up but then i Finished reading and relaxed 😂
Shauna says
This is so delicious. My husband, 6 yr old and older boys loved it! I couldn’t find the chipotle powder but it was still spicy enough.
Suzee B says
Found it! Neighbor got it at Sprouts and gave it to me yesterday, says it was too hot for her!
SPROUTS ORGANIC CHIPOTLE POWDER
Shelley says
It was amazing. So glad I found this recipe. Made half a recipe and we loved it. Right amount for 2 of us with leftovers for another meal. Thank you.
Suzee B says
Everyone loved this! I usually make a lot of chili and share it with friends! This was a bit different than the chili I usually make; could be my all time favorite! All my friends loved it! I love it! Glad it’s Fall … Chili time! I couldn’t find chipotle powder either, but threw in a bit of chipotle flakes. Thanks for this recipe!
Scott S. says
What is the purpose of the baking soda? What does it do?
Layne Kangas says
It cuts the acidity of the tomatoes. Enjoy!
Megan Tea says
We all loved this chili! It had amazing flavor.
Kristen says
Would this work in the crock pot if I brown the meat and sauté the onions and peppers first?
Layne Kangas says
We actually have this crockpot version you could try! Enjoy 🙂
Diana Shrome says
Delicious..and yes, i have put in my crockpot and simmered on low all day, it makes it even better…great recipe, no chipotle powder on hand but it was fine without it..
Nan says
Very good! I had a chipotle rub by pampered chef so used that for the chilpolte powder. I have never put baking soda in chili. Interesting! Thank you for this recipe..Will make again!
Karen J says
Could you sub chicken or beef broth for the water??
Layne Kangas says
Yes, you could. Enjoy!
Lori says
This is my favorite chili recipe! I’ve never used a chili recipe more than once…..except this one! I’ve made it numerous times and have thrown out all my other chili recipes! I’ve never used it with the chipotle powder because I never have it on hand but it’s delicious without it. And the best part….it’s easy! The whole family loves it!
Jilian DiCarlo says
Made this tonight for my family. Everyone loved it and it was so easy to make.
Jan says
Why drain the beans? I usually don’t thinking it would add some flavor
Layne Kangas says
You can pour it in if you’d like – some people prefer to drain. Enjoy 🙂
Nikki says
Made the recipe but put less chili power and no chipotle. Very easy to make and my family ate it with White rice. This recipe is a winner. Thanks.
David says
Hi. Should I drain the ground beef after browning it?
Thank you
Layne Kangas says
Hi, David – I would if it’s greasy! If you use a lean beef, you might not need to. Enjoy!!
Moni says
Very easy to make and it was very tasty. Next time I may add a can of tomato soup for a little extra juice.
shelly says
Just curious, why the baking soda? What does it do to the chili? Thanks
Layne Kangas says
Hi, Shelly – it cuts the acidity from the tomatoes. Enjoy 🙂
shelly says
What a great idea! My stomach always has trouble with acid in tomatoes. Can’t wait to try this. It’s cooking now.
Gloria says
Best chili I have ever had!
Susan says
Made this today and it was awesome. I think it is the best chili I’ve had. I halved all the ingredients because there are just two of us and substituted beer for the water. Yum!!
Terry says
Very good. I have nothing to compare it to. I usually don’t eat chilli but decided to try this recipe before, and now again. My family loves it. I had salad and home made corn bread with this.
Megan says
This is DELICIOUS and has been my GO TO chili recipe for a while now. It’s always a winner with everyone I make it for, even my small children which is always a plus. I serve it to them over macaroni pasta to bring down the spice a bit. Otherwise I personally think the heat is perfect. Not too spicy but just enough kick. I think I’ve found my forever chili recipe. Thank you!!!
Ron says
On a scale of 1 to 10 how spicy would say it is? Thank you
Layne Kangas says
Hi, Ron – everyone’s spice tolerance is different. I do not think this is overly spicy at all. My kids love it as is. If you are sensitive to spice, you could definitely cut down on how much of the spices you add! Enjoy 🙂
Sqndy says
Why baking soda?
Layne Kangas says
It cuts the acidity of the tomatoes! Enjoy 🙂
Patrick says
water??
Layne Kangas says
Hi, Patrick – there is 15 ounces of water in this recipe. Enjoy!
Lisa Robinson says
I made this tonight and we loved it! The addition of the baking soda was a brilliant idea to reduce the acidity of the tomato products. Thank you so much for sharing your recipe!
Pat says
Hi, this was delicious. I followed the recipe but used 2-12oz packages of Impossible meat instead of ground beef. It turned out great. I served it over spaghetti with cheddar cheese, Cincinnati style. Just thought some of your vegetarian readers would want to know that the plant based meat worked well with this recipe.
Layne Kangas says
So glad to hear it!
Cindy says
I have a question. Does this recipe work good in a crockpot?
Layne Kangas says
Here’s our crockpot chili. 🙂 Enjoy!
Jesse Aguirre says
I made it tonight fir my wife and she loved it thanks!!!!!!
Taylor says
Can you let simmer for a couple hours on low ? If so should I Wait till the end to add baking soda ?
Layne Kangas says
Yes and yes! 🙂 Enjoy!
Ashley says
I’m planning on buying a Dutch oven for this recipe. What size do you recommend? 5qt? 7qt?
Layne Kangas says
I have a six-quart one because then I can use it for lots of different recipes! 🙂 I like having a six or seven quart just for the flexibility of recipes you can use with it.
Bailey says
What’s the serving size?
Layne Kangas says
It makes about eight one-cup servings. Enjoy!
Paula says
I want to make this tomorrow can I add in jalapeños? I’ll deseed
Layne Kangas says
Hi, Paula – you can definitely add jalapenos or anything else that sounds good to you! Enjoy 🙂
Doreen says
In your recipe it says baking Soda but in the picture you have showing the ingredients it says Baking Powder… I will assume you mean baking Soda,, but I’ve never used baking soda to cut the acidity in my chili,, I wanted to try this tip but don’t want to add the wrong thing, LOL.. Thank you for sharing your recipe,, I am making it right now. I will report back with my rating when I have sampled a bowl at Dinner tonight… 😉👍🏼
Layne Kangas says
It’s baking soda! 🙂 Thanks for pointing it out. Hope you love it!
shelly says
Just curious. What does the baking soda do for the recipe?
Layne Kangas says
It cuts the acidity of the tomatoes. Enjoy!
Casey says
This is THE best recipe for chili! I have followed the original recipe, traded one can of kidney beans for black beans and also made it with ground turkey and ground beef and it’s been amazing every time!
Rachael says
How Spicey is this chilli?
Layne Kangas says
I don’t think it’s very spicy at all – my kids eat it and love it. However, everyone’s tastebuds are different, so you can always cut back on the spices! Enjoy 🙂
Katrina says
This is an awesome chili recipe! Everyone loves it.
Christine says
What if you don’t have baking soda or baking powder?
Layne Kangas says
Hi, Christine – you can skip adding baking soda if you don’t have any!
Dee says
Just made this today and can’t wait to try it for dinner! I added jalapeños and some dark chocolate also. My hubby added a splash of tequila also. I made jalapeño cheddar cheese cornbread muffins for an added delicious touch! Thanks for this awesome recipe.
Daisy says
Can I just throw everything in the crockpot instead of on the stove?
Layne Kangas says
Hi, Daisy – you can use our crockpot chili recipe instead! Enjoy 🙂
Stacie Branham says
This is a delicious chili recipe I will save as a favorite! The only substitutions I made were sweet peppers instead of regular peppers. I used one can petite diced and one can fire roasted ( yum) and one can kidney beans one can mixed chili beans in mild sauce. Omitted the cayenne. Wow so good and robust with all those spices! Thank you !!
K Down I g says
Is the serving size one cup
Layne Kangas says
Yes! Enjoy!
Claire says
Are we not draining the fat off the meat then?
Layne Kangas says
You can if there is a lot to drain – if you use lean ground beef, you might not need to!
Laura Halstead says
Can the leftovers be frozen?
Layne Kangas says
Yes, enjoy!
Patricia Sears says
Great Recipe. Substituted 1/4 pound of beef with ground pork. Eliminated the tomato sauce and substituted a can of diced tomato and chili. Added diced avocado and half of finely diced jalapeño pepper. Used one can kidney beans and one can black beans. Family was ecstatic.
Christina says
What does the baking soda do for the recipe?
Layne Kangas says
It cuts the acidity. Enjoy!
Joe says
I’m always looking for new chili recipes. This was excellent. One of the best I’ve ever made.
Suzanne says
My better half does not like tomatoes. Can I replace the 2 cans of diced tomatoes with something else?
Layne Kangas says
You could omit them but it will change the flavor/consistency. My husband doesn’t care for tomatoes either but loves them in this chili.
Gail says
Made this tonight but did not use a green pepper or baking sofa but added a bit of sugar and little sprinkle of cinnamon and it turned out delicious! I will make this again as it was quick and easy and very good
Mary Abramczyk says
Wonderful! Some changes – omitted the green pepper, beans, cayenne (too spicy for me), and baking soda, and decreased the salt and chili (mild) powder to my liking. The spice quantities seemed like so much at first, but it turned out delicious!
Maria says
This is the best chili that I ever made off of a recipe, today instead of using the hamburger meat I’m trying to make it with stew meat cut in small pieces, If it turned out as good as it did with the hamburger meat I know it’s gonna be great. Thank you for this awesome recipe for chili the best I’ve ever had!!!
Tami says
My husband had two huge servings..He was full but just had to have more.
We put the sour cream, cheese and chopped green onions on top.
Thank you for sharing your recipe😋
Rita L says
It’s raining where I live so I made this for lunch/dinner. I didn’t change a thing and it’s delicious! Thank you for the recipe.
Colin Gunn says
Very good chili!
Brenda. Logan says
Delicious, good recipe
Theresa says
My husband has made this recipe several times and it is now our go to for chile beans…they’re the best. We always have enough to freeze for next time we’re craving these delicious beans! Thank you for sharing.
Jackie says
Absolutely delicious! I served it with grated cheese, sour cream and Fritos on top! This will be my #1 chili recipe!
Gloria says
The best chili I’ve ever made!
Nancy says
Very easy and flavorful. Served with rice, sour cream and cheddar cheese.
Mike says
I like to use beer instead of water or a combination of both. This seems to make the chilling taste richer.
Also mushrooms
Heather G says
Made this for dinner today and it was amazing! The family loved it. Thank you for sharing!
Yvonne says
Excellent!! Really does taste like Wendy’s chili!! I did everything in my Dutch oven, then out in crockpot on low for 4-6hrs. Def my fav one so far!
Kathy says
Really great chili, fast & easy, we love it on chili dogs!
Patty says
I have been through many chili recipes looking for one that’s flavorful, packs a little kick, and is not too time-consuming to make – I found it! This will be my go to from now on. Only change I made was I used one green pepper and one poblano pepper instead of two green peppers.
Laurie Glowski says
Made this chili yesterday, my husband and I loved it have couple dinners for the freezer. Thanks for the recipe.
Jerryt says
I made this chili for today’s dinner. Smells so good!! I cheated and took a spoonful. It is delicious!
Amanda says
We made this on Halloween and it’s delicious!!!! My husband absolutely loved it! We will definitely be adding this to our dinner rotation!
SK says
You don’t drain the fat from the ground beef? I’ve never seen that…
Layne Kangas says
If you use lean meat, you may not need to drain it first. If you need to drain, you definitely can do so. Enjoy!
donelle kemmer says
This recipe is almost identical to how I make chili ! I do use kidney and black beans and I add sliced black olives including the brine water in the can. It is yummy.
Kim says
Omg this is delicious!! I’m making it for the 2nd time in 3 weeks! I love the flavor!!
Darlene says
Made this chili recipe for dinner and it was delicious!! The only thing I left out was the cumin I am not a cumin person and it still tastes great! It is dinner for tommorrow as I feel when it sits overnite the flavour and spices become much more blended.
Thanks for a great recipe!!
Marlene Couch says
This is the best chili I have ever tasted. So delicious & easy to make! My whole family loves it. Thank you for sharing!!!
Celeste says
Made this yesterday My family loved it. I didn’t make as much so l had to tweak it a little but it was delicious!
Colin Gunn says
My go to Chilli recipe now!
Chuck says
Using onion, peppers, and tomatoes diced, use a jar of chunky salsa. It makes it quicker and easier to make and does add a little extra to the taste.
Marie says
So delicious! This instantly became my go-to chili recipe, thank you!
Angy Stimson says
Excellent recipe! Easily made and tasted delicious. My family loved it.
Max says
Best chili I’ve ever had!
Lety says
This recipe was so good! Yum! Made it for my grand baby’s birthday and it was a hit! It was all gone!
Heather says
Great recipe! This instantly became a family favorite.
June Z says
Big hit with the family. Will be our go to recipe from now on! Only thing I added was 2 squares of dark chocolate.
Joyce says
This is awesome! Oh so good 😋
I’ll be making this recipe from now on, this is the BEST! Thank you for sharing!
Tamara says
This chili is delicious! It’s the perfect consistency and the depth and layers of flavors are outstanding.
This is a keeper!
Donna says
My husband just declared that this is the best chili I’ve ever made! Thank you so much for the delicious recipe!
The only thing that I did differently was added two tablespoons of dark brown sugar.
Ashleigh says
Is it just me or does the recipe not tell you when to put the beans in?
Layne Kangas says
Hi, Ashleigh – you add them in step five. Enjoy!
Teresa says
My favorite new chili recipe!!! Great flavors and easy peazy…I did add a chopped jalapeno which gave it an extra kick!! Now i am going to try it with ground turkey!! Thank you so much for this awesome recipe….your Grandma would be proud:)!!
Elizabeth Eye says
Awesome chili! Easy to make, most ingredients I had on hand, and just delicious. I add a can of corn, drained when I add in the beans. I top it with sliced jalapeño and serve with scoops. Perfection!
Brent says
That was the first time I ever tried to cook chili OMG !!! Unbelievably great my son ate 3 bowl’s and ate another bowl in the morning an I do all the cooking in my house Sense I was 18 I live in Nola most men do the cooking 👋👏😍
Erin says
Very classic. Perfect!!!
Shenson says
So yummy and easy to make. My family usually turns their noses up to left overs…. not this chili! It is better the second day! An absolute do over!!!
Anna says
Made this with beef and also using only ground pork. Delicious!!
Ann says
Best chili recipe. Done this several times already. It’s the family’s favorite.
Judith Fotherby says
Quick question: my husband cannot handle heat, is this quite a hot-spicy chili?
Layne Kangas says
Hi, Judith – it’s not spicy!
Jennifer says
Everyone loved it I followed the directions exactly
April says
Everyone loved this recipe. The consistency was perfect. I originally thought that perhaps there was a bit too much cumin, but once I added the baking soda, it helped balance the flavor. I never tried that before, but it is a tip that I will definitely use in the future.
Taylor says
This is good
Missy says
This is hands down the best chili recipe!! My husband agrees and my kids actually eat it with no complaints!!
Brenda says
Love this recipe!!! I added an extra 2 lbs of hamburger to the recipe and that made it real meaty, and was very yummy, my son and husband really liked it too!!! Thank you for sharing ❤
Deanna says
This is a keeper. The family loved it. Thank you!
Donna Wilson says
Sounds great!
Alan Yeingst says
I changed a few things I didn’t add as much water because I made my own tomato sauce out of fresh tomatoes in the blender and I chopped up fresh tomatoes to put in diced I also put two cloves of garlic fresh minced I put a jalapeno and about another half a cup of bell pepper I also use fresh onion out of the garden and I put a little more chili powder in it it smells good and it tastes pretty good right now I did not put the baking soda in because my tomatoes were not acidy thanks for the recipe
Miriam says
Actually, no. I never tasted the cooking of either of my grandmothers, my mother never discovered chili until after I was grown up, and she never cooked with garlic. I discovered chili at summer camp, and it was love at first taste.
Shanna says
Great recipe and so easy!!! Made to go with a side of corn casserole so that we would have enough for dinner tomorrow night! Used 1 lb of ground beef and 1 lb ground pork and it was perfect! Family loved it!
Shelley says
Added a can of Mexican corn and half a jar of meat spaghetti sauce in place of tomato sauce. I also added several small multi-colored red yellow and orange peppers extra onions and it tastes really good. I left the beans out because of my boyfriend doesn’t like beans and that’s why I added the corn. Will definitely make again.
Computershopper says
I made the chili and it was delicious. It turned out great. I didn’t include baking soda or peppers I Also I made the chili with a pound of ground beef. It was very tasty and my family enjoyed it.
Linda says
I’ve tried so so many recipes for Chili…this is now at the top of the list!
It’s fun to try new recipes…
but at least I know I have one that can always be my “Go to Chili” 😉
Thanks for the recipe
Ray says
Best chili I’ve had in along time. I added mushrooms to it.
Lori says
Great recipe! Made it with venison and added black beans. So good my husband wants to make it for his next hunting trip!
Teri says
Loved loved loved this recipe!…This is our first cool day in Chicago after a hot summer I wanted some comfort food …. I followed the recipe to the exact, except I added 2 celery stocks ,fresh garlic and a little more of the cayenne pepper to this delicious dish ,here in the mid -west we like out food spicy and hot !
Fran says
I made this Chili tonight and it’s so good this will be my go to recipe for my chili from now on
E Phillips says
I made this chili for dinner tonight. It was great.I didn’t add any butter to or soda .I used ground beef. I will be making it again. Great recipe.
Janee says
What can i use instead of a 15oz can of tomato sauce? I understand the tinned chopped tomatoes and paste-(puree) but tomato sauce here in the U.K. is actually ketchup. Can you explain what exactly is your tomato sauce please, is it passata?
kind regards
Janee
Layne Kangas says
Hi, Janee – our pasta sauce would be like tomato paste with water mixed. So you could use extra tomato paste mixed in a 1:1 ratio. Enjoy!
Bryan says
This was a great recipe, easy to make and was outstanding. This is a keeper!!$
Queen says
After looking at all the wonderful reviews I must try this
SonyaDanyelle says
Cooked just as recipe. Very very good! Will definitely make again.
PTT says
We made this today for dinner tonight. It was very delicious! Perfect meal for a “chilly” day in WY. Thank you for the recipe…it’s a keeper!
Sue says
This is now my go to chili recipe. Delicious! Thank you!
Bev says
Family loved this!
Jenna says
My family loved this recipe! Thank you! I didn’t have chipotle powder so I didn’t add that ingredient. But, it was great!
Cassey says
My GO-TO chili recipe.. so good my partner and I finish the whole pot off in 2 days. Not to mention the picture of all the ingredients is probably the best idea I’ve ever seen on the recipe side of the internet. 5 stars
Paula says
Loved this recipe. I added the cinnamon, left the cayenne pepper out and at the end sprinkled the baking soda on top and stirred in. We usually have chili when we watch Sunday football. This is our new favorite football chili recipe! Thank you for sharing!
Charmaine says
I love chili especially in the fall, but I am not a bean fan. I usually leave the beans out.
Michele H says
My family loved this chili recipe! I always add extra ground beef to any chili I make & I think the amount of it in this recipe is perfect!
Bob Fagust says
Sounds great!! As an alternative to ground beef/turkey, I like to use cubed top sirloin and sweet Italian sausage.
Brenda Zehr says
I use hamburger in my chili and I don’t make mine very spicy. I am definitely going to try your recipe.
Susan says
I don’t like beans in my chili!
Emily says
Definitely want to try this recipe.
I love beans in my chili.I would not make my chili extra spicy.
Favorite toppings sour cream and lots of grated sharp cheese.
I use ground beef and I don’t add any extra veggies.
TK says
Love chili season! I´ve been making a pot of soup each week to have a quick and belly-warming side with any other meal I make throughout the week.
Elizabeth Morse says
I know being from texas we’re not supposed to put beans in our chili but this looks so tasty I just might have to try it for once!
Helene says
Love chili with beans.
BobbiJo says
Hotter the better and i do use beans i will mix mild with hot! Add a can Rotel tomatoes and Fire Roasted tomatoes, Tomato Juice. To garnish add some cheese and crackers and some sour cream
Geri Biggers says
I love the flavor I will make it again with a little more heat
Joan says
We use ground beef in our chili since we have a beef in the freezer. We also like the chili-ready beans in ours.
Susan Adolf says
I love Chili and will definitely be trying this recipe. I use ground beef but use stew meat when possible. I also like to add mushrooms and like sour cream and cheddar on top. I like to add hot dogs when children will be eating it too.
Diane Bartman says
Shredded cheese
Sour cream
Clara Uri says
Some might think it weird but I put a can of corn or cream corn. Plus lots of beans. Everyone have a great and safe Halloween.
Shaunda Snider says
I top my chili with cheddar cheese and sour cream.
Heather Taylor says
I like beans in my chili, but no one else in my home likes them. Reduce liquid? Add meat? Beans are a hard no for my husband!
Amanda McCAbe says
I love to add vegetables to my chili. I also add celery to mine. It cooks up great.
Elizabeth M Heimlich says
I absolutely add beans to my chili! Is it even chili without them?
Robin Kennedy says
I love beans in my chili.
Donna says
I’m on Weight Watchers and chili is my go to for several reasons, but mostly because it has always been one of my favorite foods. This was so good and it’s a little different version. Thanks for the recipe
George E Johnson says
I love my chili spicy but without beans. It’s a Texas thing!
Brian McClelland says
I like a little less chili powder and cumin and one more can of beans.
Ed says
I use ground beef in my chili.
Casey Smith says
Can’t wait to make this! Will make it extra spicy too!
Ann DeMell says
I make my chili vegan, sometimes I’ll add plant based meat or sausage. I like a bit of spice, but not so much that I cannot enjoy!
Dolores says
Grandkids loved this. Will definitely make again.
Linda says
Chili is not chili without beans!!!
I use a mixture of red kidney beans and chili beans.
I also use rotel tomatoes for part of my canned tomatoes as we like it with a small kick.
Lily Z says
This recipe for chili has become a family favorite. I love the tip for using baking soda to cut acidity in this recipe and have used that tip for my borscht when using fresh tomatoes from my garden. And yes, absolutely love adding beans to my chili. I like to change up the beans too. I’ll use a variety of beans, my favorite being red kidney and black beans. I like that they add a different flavor profile, texture, and “pop” when you bite into them ensuring each bite and batch is never boring.
Jaime says
I like to use a mix of ground beef and spicy ground sausage. My favorite toppings are cheddar, sour cream, and tortilla chips!
Pam says
I make 2 versions every time because I hate beans in my chili!
Betty Kolb says
Beans always, and extra spicy!!!
Carrie says
I love beans in my chili!!
Sue Kartzmark says
a GREAT versatile chili recipe and yes my chili has lots of beans, and ground beef and I spice it up a bit for those cold Canadian nights.
Kelly Rivenbark says
I love spicy Chili.. The spicier the better..
Theresa Krier says
I love beans in my chili, sometimes I will add extra. Thank you !
Alyssa says
Going to have to give this a try. I like a little spice but no one else in my family does. We always use beef or venison.
Teresa Gerber says
I will definitely be trying this tomorrow night!! And will be adding extra chili powder…love kidney beans, and jalapenos to top it off!! Thank you so much for all your great recipes!!
Esther McCall says
I like beans in chili, mainly pinto beans.
Gabriela B. says
Beans definitely add a creamy component, which I love.
Kim says
Chili is not chili without beans!!! A lil spice makes it a lil more like chili. Cheese and buttered bread for dipping is the only way to eat chili ……imo.
Brenda Bosdeck says
No beans!
Sabrina Parnell says
I love spicy chili but lol hold the beans!
Brenda Ordge says
Love this recipe ! Switch out the green pepper for red and add 1/4 C.brown sugar.Yum!
Alyssa says
So delicious! Definitely a keeper!
Luanne Ignasiak says
I just made this and it was absolutely delicious. I’m not a spicy person but this was just right. Definitely a keeper!
Becky M says
I love putting beans in my chili. Meat has gotten so expensive lately. I’ve even started using a mixture of ground beef & turkey as well as the beans to make it go further!
Melanie says
This recipe looks great.
I use ground beef, kidney beans and spicy diced tomatoes in my chili (along with chopped onions and spices) and top with grated cheddar cheese.
Miriam says
Pinto beans are my favorite beans for chili, but kidney beans, dark red or light red, or pink beans, are all good. If the recipe calls for more than one can, I like to mix ’em up.
Cynthia Ferrell says
I add kidney beans to my chili
Peppers
Onions
Mushrooms sometimes
Love chili
I use ground chicken or turkey
Love recipes
Thank you
Jackie Hill says
This is probably the best chili ever.
Saeda says
I like bean in chili
Carl says
Thank you for the recipe it was awesome
Randy says
Amazing chili and great flavor. Will be my go to recipe! Love IT!
James says
I made it both with beans and with out the beans and use it as a sloppy Joe’s it was great both ways 👍👍
Valerie says
I’m pretty picky about my chili, so when I made this one, I was ecstatic that is over-the-top, crazy good. Honestly, I thought it was a typo at the amount of spices the recipe calls for, but I made it according to recipe and it came out absolutely delicious!
For the record, I added added about 2-3 tablespoons Worcestershire sauce, one large fresh jalapeño, and tri color beans. Wow!
alexandrea says
my all time favorite chili recipe, this is always a hit! 😋
BARBARA CUMMINGS says
Old fashioned homemade is the best. I actually make a great chili, the old way, that everyone loves.
Brandie says
Always use this recipe…The best!!Absolutely delicious 😋
Pebbles says
Lovely taste n easy recipe for single parents.
Harrypotterkibby7 says
Made the chili per directions, mostly. I used unsalted tomatoes, tomato sauce, tomato paste, and kidney bean. I added a few splashes (about 3 tablespoons) of Worcestershire sauce. I have to omit salt whenever possible. This Great Recipe still gave me flavor while making the doctor very happy!
Donna says
Love making your Chilli recipe
My family loves your recipes ❤️😊
Thomas W. Franklin says
This was the optimal comfort food and will be a regular at our house, especially on Game days!
Jackie says
Best Chili Recipe I’ve ever made! <3
Rebecca says
This Hass to be one of the best chili I’ve ever had in my life thank you so much for the recipe ❤️
Rosa says
I am making this chili right now for my family. I added a little celery and will add less chili powder, some don’t like it too hot. I’ll add a bit of chocolate and a stick of cinnamon. 😋
Merry Christmas and Happy New Year to all
Deanna says
Do you drain the ground beef after browning?
Layne Kangas says
Hi, Deanna – you can drain it if you need to, enjoy!
Dana says
Can this be made in a slow cooker?
Layne Kangas says
Hi, Dana – here is our slow cooker chili, enjoy!
Pat Odoms says
Delicious recipe. I substituted meatless sausage crumbles for ground meat. Everything else followed in recipe.
Kp says
This was really good even if I didn’t have the chipotle seasoning. It is pretty mild and I did add can of green chilies. Very good for such a really cold night.
Mario Orozco says
Great recipe and great combination of species. The only thing extra I added was Himalayan pick salt.
Kat Mommy says
I used beef broth instead of water but otherwise I followed it pretty close. It tastes amazing and I will definitely be making this again. Thank you for sharing!
Vivian says
Excellent and easy
Kristy says
This is my favorite chili recipe! It’s delicious and hearty. Great for cooler weather, makes for fantastic chili dogs, just overall family favorite for us. I leave out a green pepper and add celery because I like a bit of crunch, altogether wonderful recipe.
Magpie says
Everyone loved this chili, we made it exactly as written and served it with noodles and cheese, completely amazing.
Tracey says
Recently I lost all of my pinned recipes on Pinterest. I tried to remember my favorites to re-pin, and although it took awhile to find this chili recipe (there were a lot of posers— ha!), I’m so glad I did! This is the BEST chili I’ve ever made. Thank you for posting!
Sue says
This is the best chili recipe I’ve ever tried. This one will be my “go to” recipe from now on….. absolutely delicious!
Lindsay says
Husband rated this 10/10 and he’s a picky eater! Omitted the baking soda. Will be making this all winter.
KS says
Made this tonight and it was delicious! Definitely going to make again.
Venus R says
We absolutely loved this recipe! It’s delicious, comforting and warming. It’s got a little kick but nothing too dangerous. I bet it’s going to taste even better tomorrow for lunch.
Amy Duff says
I made this yesterday and it was a hit with my family. No leftovers! My only edit to the recipe was to add one additional can of diced tomatoes. I will definitely be making this again!
Laura says
This recipe is just amazing! It’s now my go to chili recipe. 🙂
Lisa M says
I don’t see anything about draining the meat after cooking. Maybe it’s a given but thought maybe you just don’t on this recipe. So…my question is drain or don’t drain?
Layne Kangas says
Hi, Lisa – if you need to drain, please do. Some leaner meats may not have fat to drain off. Enjoy!
Andrea says
This was very good and though I made a few changes the basic recipe was the same. We don’t like too much heat so I didn’t use as much chipotle as it called for. I only had 8 oz of sauce so I added one can of pumpkin which I have used before in chili… will be making this again and again!!
Claudia says
This is my second time making this recipe. It is really delicious! We have a cold front that just moved in and it is perfect comfort food. I made homemade skillet cornbread to go with it. We will look forward to our leftovers. Thank you for such a great recipe.
KarenB says
OOOOHHH this is good ….!!
I just made it and letting it simmer, but can’t stop “tasting” it, yum! Thank you for sharing your recipe with us.
I am just waiting for hubby to feel better before sharing with him …… or not (snicker)
The only thing I did different was NOT add the water, we like our chili thick and doesn’t compromise the taste.
Andrea says
Excellent flavour and just spicy enough. A real hit with family and friends.
Sydney says
I made this for dinner tonight and it was delicious! My youngest daughter ate it right up, my 5 year old thought it was spicy even though she didn’t say anything has she took a long time to eat it and was swishing her milk around her mouth. I found it to have a kick, but nothing too bad. And my boyfriend thought it could be more spicy, but I only put 1/4 teaspoon of cayenne pepper. Thank you for the recipe! 10/10!
Beth says
This is the BEST chili recipe, and I’ve tried many! Perfect mixture of flavors and just a hint of spice. I like to use minced fresh garlic instead of garlic powder (about 2 cloves) and instead of adding the green peppers at the beginning I add them last so they stay a little crunchy. I’ve also had success doing this in the instant pot – sauté mode for the first step, then pressure cook on high 20 min.
Cindy Brown says
This is beyond a doubt the best chili ever! I halved the recipe and ingredients and made it from start to finish in my 6-quart Dutch Oven. I’m sure it is very tasty as written but l added in diced celery, diced carrots, a handful of frozen kernel corn and a (small) drained can of mushroom slices and only 1/4 cup of water…yummy! I did cut back a bit on the spices a tad as l can’t eat anything too spicy and it did not jeopardize the flavour. Thank you for sharing this recipe…it is now my go-to chili recipe!
Melissa says
Best chili!! I’ve made chili using this recipe two times now and is my go to. I love all the spices used. The baking soda does help so be sure to use it. I do sub beef broth for the water for a little more flavor. I recommended this chili recipe to any and everyone! Best chili!!!
Monica says
I made this chili today. It was very very good. It’s definitely a winner! I would make it again. Thank you for your recipe.
Whirlwind says
Easy to make has excellent taste!
It is better to simmer 2 to 3 hours and as with anything better the next day!
George W. Van Sise says
Ok, hang on to your hats.
Here are four optional ingredients that I have been putting in my chili for decades.
1. sautéed mushrooms – I like the white button mushrooms
2. Cocoa – I like to use a little dark cocoa powder
3. Dark beer – I use a bottle of Guinness Stout it adds an incredible richness
4. Pineapple – I know what you’re thinking, but diced pineapple adds a slight sweetness that is wonderful. Of course all of these things are to taste, a little more a little less, it’s your choice.
Thanks for listening.
George
Norma Garcia says
I made this tonight and we loved it . Thank you .
Tammy Mendell says
I tried this recipe for the first time in February of this year and I fell in love with it. I’ve made the recipe numerous times since. It does freeze and reheat well! I’m not usually the type to review things, but I had to this time because it’s that good!
Do you have a good spaghetti sauce recipe that is as flavor as this recipe?
Cynthia says
I have made your recipe a couple times…and sometimes I’m missing this or that I have to make adjustments. The only thing I add is a can of mild fire roasted green chiles because we like the flavor. It always comes out great. thank you
Brandy says
This is my go-to chili recipe! I’ve been making it for years. I follow the directions then add my spin of minced garlic, 1 more can of chili beans, oregano, honey, 1/2 T Cocoa powder. It’s the perfect chili recipe!
Donna Godbey says
My man-child absolutely loves this chili! Occasionally when I make this I have to substitute because I don’t have all the right ingredients but it always works. This a fantastic recipe!
Tom S. says
I really enjoyed this and I’ll definitely make it again. The only changes I made were:
Used 2 Tablespoons of ground Cumin (not 3)
Used 16 oz. Beef Broth (in place of water)
Used a 40 oz. Can of Hanover Kidney Beans
Ann B says
Very favorable, nice spicy heat, but not overwhelming. The beauty of this recipe is its adaptability for individual preferences. But it’s GREAT just as it is written. 🌟 🌟 🌟 🌟 🌟
Julie f says
I add diced carrots and some corn. Also can of beans. I used can of fire roasted tomatoes this time. It’s always good!
Carolyn Coffman says
Delicious recipe! Thank you!❤️
Maris says
An evil-ly good dish concocted by a serious practitioner in the art of spice mixology. Cut back on the cayenne, very wary of amounts exceeding 1\8 of a tsp. Bravo.
Jeri says
I thought this was a great recipe! I tried one of the add ins, brown sugar. It was great! Next time I might try the cinnamon or cocoa powder.
J Martinez says
I made it exact except I added a can of Rotel with that addition it had a really nice bite!
Cathy says
I made this chili last night. It was delicious. The only thing I changed, I used black beans instead of kidney beans.
Cathy says
I made this chili last night. It was very good. The only thing I changed I used black beans instead of kidney beans.
Judy says
I never leave a review but I’ve made this recipe several times now and everyone loves it! The only thing that I do different is instead of regular paparika I use Smoked paparika! It is Sooo good like this!! Adds a Smokey flavor! Anyways…. This is the Best chili recipe Ever!
Sandy Balducci says
I made this last week. Family loved it! I usually just use the packets to make chili but my son has recently been put on a gluten free diet so I’m slowly learning how to spice my own recipes up. I made it exactly as recipe said but added a can of rotel tomatoes AND added a small can of diced green chilies. YUMMMM… 🤤
Brittany Pettus says
I was wondering can I just use a pan ? I don’t own a Dutch oven
Layne Kangas says
Hi, Brittany – yes, enjoy!