Do you have a favorite chili recipe? I mean one that family and friends request? Homemade Chili Recipe that as soon as the cool air enters your region you start dreaming about?
If you don’t you can borrow mine until you get one of your own! We LOVE this recipe. It is hearty and so flavorful. You can control the heat with your peppers and cayenne. But do not skimp on the other seasonings! If you like it thinner, add and extra 1/2 cup or so of liquid. If you don’t like chili with beans…just omit them. But I know you will love this hearty recipe!
I promise you will win your next church chili cookoff with this beautiful pot of chili goodness!
[recipe title=”My Favorite Chili” servings=”6″ preptime=”15 minutes” cooktime=”2 hours” difficulty=”easy” rating=”” image=”https://learneditfrommymom.com/wp-content/uploads/2025/01/favorite-chili-web.jpg”]
[recipe-notes]
This recipe easily doubles to feed 12-15. Try adding some sausage for a different twist. I like to blend my tomatoes to a thicker sauce instead of chunks of tomatoes through out, but add them the way you like best! If you blend you will need the extra water called for, if not just omit the water.
[/recipe-notes]
[recipe-ingredients]
– 1.5 pounds ground beef
– 2 (15 ounce) cans chili beans
– 2 (12 ounce) cans roasted diced tomatoes with juice, I blend these but that is optional
– 1 (6 ounce) can tomato paste
– 1/2 medium yellow onion, chopped
– 1/2 green bell pepper, seeded and chopped
– 1 pepper (green chile, jalapeño etc), seeded and chopped
– 2 cubes beef bouillon
– 1/4 cup cooking sherry or beer
– About 1/2 cup water to rinse out bean and tomato cans
– 3 Tablespoons chill powder
– 1 1/2 teaspoons Worcestershire sauce
– 2 teaspoons minced garlic
– 2 teaspoons dried oregano
– 2 teaspoons ground cumin
– 1 teaspoons hot pepper sauce
– 1/2 teaspoon dried basil
– 1/2 teaspoon salt
– 1/2 teaspoon ground black pepper
– 1/4-1/2 teaspoon cayenne pepper
– 1/2 teaspoon smoked paprika
– 1 teaspoon white sugar
Toppings:
– corn chips
– cheddar cheese
– onions
– sour cream
[/recipe-ingredients]
[recipe-directions]
Heat a large stock pot over medium-high heat. Crumble the beef, and cook until evenly browned. Half way through cooking add onions and peppers. Drain off excess grease.
Pour in the chili beans, diced tomatoes and tomato paste. Stir gently. Add rest of ingredients. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
[/recipe-directions]
[/recipe]
