“Everyone has their own chili recipe or a variation of someone else's. Heck, there are probably already TWO on this site that could be just like this one. I have been making this chili for more than 25 years. The ingredients have been tweaked here and there over the years until I found just the right flavor and this is it! All I know is when I make a pot of this chili, there are never any leftovers. Like any recipe, if you leave out or change an ingredient, it doesn't come out the same way. Try it this way, then go ahead and create your own version. If you like your chili really hot, instead of hot sauce use Hotter 'n' Heck Hot Sauce. But most of all just ENJOY IT!”
READY IN:
1hr 10mins
SERVES:
8
YIELD:
8 6ounce servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly oil the bottom of a 3-quart pot with olive oil and lightly sauté the onions, peppers and garlic. Do not brown.
  2. Add the ground sirloin and brown. Do not drain off fat; this adds to flavor of the chili.
  3. Mix all the dry ingredients and the hot sauce in the warm water and stir until well dissolved.
  4. Pour this seasoned water mixture into the meat, peppers, garlic and onions.
  5. Add the beans and the tomatoes and green chilies.
  6. Mix to blend all items. Bring to a gentle boil.
  7. Reduce heat and simmer for 45 minutes to an hour, stirring occasionally.
  8. Serve with bread or crackers.
  9. *** If you want your chilli a bit more spiceier try adding a couple diced up habanerro peppers seeds and all.

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