Community Pick
My Favorite Chili
"This is the only chili recipe I've used for the last 8 years or so. I think its pretty outstanding. I vary the hot ingredients depending on who will be eating it and the mood I'm in. I've also used ground venison and it was just as good."
photo by ncmysteryshopper
- Ready In:
- 4hrs
- Ingredients:
- 26
- Serves:
-
10
ingredients
- 1 cup onion, diced
- 1 cup green pepper, diced
- 1 large celery rib, diced
- 3 garlic cloves, minced
- 3 tablespoons vegetable oil
- 4 lbs ground beef
- 1 1⁄2 teaspoons jalapeno peppers, seeded and diced
- 1 tablespoon ground cumin
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- 1 teaspoon Tabasco sauce (or to taste)
- 1 1⁄2 bay leaves, crumbled
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1 teaspoon Mrs. Dash seasoning mix
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 cup chili powder
- 2⁄3 cup dark beer
- 1 (16 ounce) can stewed tomatoes
- 1 (8 ounce) can tomato paste
- 1 teaspoon Worcestershire sauce
- 2 tablespoons honey
- 1 1⁄2 cups water
- kidney bean (optional)
- cheddar cheese (optional)
- sour cream (optional)
directions
- In a large kettle, stir fry the onion, green pepper, celery and garlic in the vegetable oil for about 8 minutes or until tender.
- Add the ground beef and cook until done.
- Drain.
- Return meat to kettle, add remainder of ingredients (and kidney beans) and enough water to come to the top of the chili ingredients.
- Stir til mixed completely.
- Simmer on low heat, uncovered for at least 3 hours.
- Top with cheddar cheese and sour cream if desired.
Questions & Replies
-
Is 1/2 CUP chili powder accurate?
Reviews
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I thought this was a very good straightforward chili recipe, but I did make the following changes:<br/><br/>~reduced the amount of ground beef (used extra lean grass-fed) to 2.5 lbs. from 4 lbs. -- trust me -- it was plenty beefy and thick<br/>~reduced the amount of chili powder to 1/4 cup from 1/2 cup<br/>~omitted the honey<br/>~omitted the Tobasco<br/>~increased the diced tomatoes to 28 oz. can from 14.5 oz.<br/>~added two 15 oz. cans of dark red kidney beans, rinsed and drained<br/><br/>Even with almost halving the amount of ground beef, this made a big pot of chili -- more than enough to serve 8 people at a Super Bowl party. It was a hit -- very popular with kids and adults alike. -
I have made this twice now using both 99/1 ground turkey breast and 96/4 lean ground beef and both have been fabulous. Whether right off the stove or re-heated the next day, this is GOOD EAT'IN! Being from Texas, both my husband and I are pretty critical when it comes to chili recipes. Here are some changes/substitutions that I did make: doubled the garlic, substituted canola for vegetable, used half of a large jalapeno, used onion powder rather than salt, and substituted agave nectar for honey. For the beer, I used 1/2 bottle of Shiner Bock Bohemian Black Lager....very tasty chili and will be using it many times in the future. Thanks for sharing! -
Made this chili last night and OMG, this is so good! I changed very little, as I added a bit more jalapeno peppers, used less ground beef, used all beer for the water, added a can of Rotel tomatoes, omitted the honey, added 2 cans of Kidney beans (this house needs beans in their chili), and topped with sour cream & sharp cheddar cheese. The smell as it simmered made our stomachs growl! This was one of the best chili's I've had, and will be definitely be used from now on. My boyfriend had two huge helpings at dinner and in the middle of the night had another helping of it. -
Great Chili! The blend of favors were wonderful. It was made minus the jalapeno - it somehow didn't make it in the shopping bag, and I only used a few of the pepper flakes because I was worried about the heat for the kids. I used 2- 14oz cans of tomatoes and added 4 cans of kidney beans - I have to have the beans! I love sour cream on my chili and left it off because I wanted to enjoy the full taste of the chili. Excellent recipe. -
Tried it exactly as outlined and it turned out great! Next time might increase ever so slightly the garlic and also the jalapeno.
see 73 more reviews
Tweaks
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I haven't made this recipe yet, but I am a chili fan and have literally over 100 chili recipes. I agree with the cutting of the beef in half. I have found I can always cut it down to half, but in order to make it even more healthy, I found I can cut this size recipe down to 1/4 (1lb) and then throw in 8 oz of diced button mushrooms. The mushrooms provide umami and earthly flavors and the texture of them makes up for some of the hamburger. -
This chili is great. I subbed 2 lbs of italian sausage for the ground beed, left out the jalepeno pepper, and used a whole can of bud light instead of the 2/3 C of dark beer. I also only used 2 garlic cloves and only 1/2 teaspoon of chili powder. A lot of these changes were just because I used the ingredients and amounts I had on hand. Also, I accidentally threw the meat in with the veggies before the veggies were cooked. It all turned out great anyways! My family loved it and I will be making this recipe again!
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I have made this twice now using both 99/1 ground turkey breast and 96/4 lean ground beef and both have been fabulous. Whether right off the stove or re-heated the next day, this is GOOD EAT'IN! Being from Texas, both my husband and I are pretty critical when it comes to chili recipes. Here are some changes/substitutions that I did make: doubled the garlic, substituted canola for vegetable, used half of a large jalapeno, used onion powder rather than salt, and substituted agave nectar for honey. For the beer, I used 1/2 bottle of Shiner Bock Bohemian Black Lager....very tasty chili and will be using it many times in the future. Thanks for sharing!
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Very good chili. Used 28 oz. chopped tomatoes and beef broth instead of water. Be sure you use good quality chili powder, the cheap stuff will become bitter when used in this quantity and cooked this long.
RECIPE SUBMITTED BY
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