“I found this recipe in a book called "Great American Favorite Brand Name Cookbook" and my husband said it might be the best chili that he has ever eaten. I changed up the recipe by adding tomato paste and chili seasoning mix to give it some flavor that I thought the original was lacking then served it with corn bread for some added sweetness. It's not really a spicy chili because my daughter wouldn't eat it, so we add hot sauce after it's cooked to spice it up a bit. Add enough to fit your individual tastes.”
READY IN:
2hrs 20mins
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In Dutch oven or large saucepot, brown beef, on layer at a time, in oil. I set the heat at Medium-High. Remove to a plate when finished.
  2. Add green pepper, onion, celery and garlic to skillet; saute until tender-crisp. Add beef back to the skillet.
  3. Stir in tomatoes, beer, BBQ sauce, chili powder, oregano, salt and pepper.
  4. Reduce heat to Medium-Low. Cover; simmer 1 hour, stirring occasionally.
  5. Add kidney beans; simmer, uncovered, 45 minutes, stirring occasionally.
  6. Sprinkle with cheese and green onions just before serving.

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