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Grandma's "make It Stretch" Chili

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“Growing up I only knew of 2 kinds of chili... hot dog chili from Senate Coney Island and my mom's chili, which is the chili her mom made. As much as I cook, my kids don't want me to make them any other kind of chili. I am sure I could make "better" chili, but this is what they like, and is very popular with anyone that has eaten it. I guess it is just one of those comfort foods. You can easily adjust the temperature of this recipe by using mild products instead of "hot" and leaving out the additional chilis.”
1hr 45mins
10 bowls

Ingredients Nutrition


  1. In a large dutch oven,brown ground beef until well cooked.
  2. Drain any extra fat or water from meat.
  3. On a medium-low temperature, add tomato sauce, tomato paste, chili beans, seasoning packets, and water to pot.
  4. Mix well, and continue to cook on medium low for a minimum of one hour, covered, stirring frequently to prevent burning.
  5. In the meantime, peel potatoes and cut into "bite size" pieces.
  6. Place potatoes in large dutch oven and cover with water, and add salt to taste.
  7. Cook on high heat and boil potatoes (about 7 minutes once they come to a boil) just until they will break in half with a fork stuck into them. You don't want to over cook them because they will be mushy when you put them into the chili, and they will cook a bit after you put them in the chili.
  8. Drain potatoes well.
  9. Add potatoes to chili.
  10. Mix well and continue to cook over LOW heat for an additional 30 minutes.
  11. Stir frequently to avoid burning on bottom.
  12. Serve whenever you are ready with bread and butter or "Snowflake Rolls" as my family does by the dozen!

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