There is nothing better than homemade chili on a really cold day.  At the frist sign that the temps will dip below 60 degrees, chili is on my stove.  It’s a big hit and really warms you up quick.

I cheat a bit and use packaged seasoning for chili, you can experiment with chili powder, cayenne pepper, cumin, etc.  But it is easier for me to just cheat and buy the seasoning and then add whatever I need for taste.  This makes a medium heat chili that suits most tastes.  If you don’t like the heat, don’t use the hot and spicy chili seasoning, just use the regular and omit the jalapeño pepper.  You can also try some of the suggestions at the end which will decrease the heat for you.  My husband loves hot and spicy but it doesn’t agree with me, so I always use the serving suggestions below to tone it down a bit for myself.


  • 2 lbs Ground Round
  • 1 large onion chopped
  • 1 large green bell pepper chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons butter
  • 4 cans diced tomatoes and chilies- DO NOT DRAIN
  • 6 cans (10-12 oz) diced tomatoes – DO NOT DRAIN
  • 4 cans (14  oz) light or dark kidney beans – DO NOT DRAIN (not baked beans just kidney beans)
  • 4 packages HOT AND SPICY Chili Seasoning
  • 2-3 packages REGULAR Chili Seasoning
  • Salt and pepper
  • 1 tablespoon lime juice
  • 1 teaspoon cilantro
  • 1 bay leaf
  • 1 tablespoon Sugar or Honey

Optional additions (I use these in my recipe):

  • Tabasco Sauce
  • Chili Powder
  • Cayenne Pepper
  • Crushed Red Pepper
  • 1 Jalapeño Pepper sliced (seeds not removed)

In large frying pan, melt butter over medium-low heat.  Add onions, green peppers, garlic and ground round, salt and pepper.  Cook until meat is brown and veggies are soft and onions are translucent.  Transfer meat mixture to a large stockpot.  Add Rotelle, Diced Tomatoes, Kidney Beans, Hot and Spicy Chili Seasoning, 2 packages of regular chili seasoning, Bay Leaf, Cilantro, Sugar, Lime Juice and Jalapeño pepper.  Stir well to mix.  Over medium-low heat bring to a boil, stirring frequently.  Reduce heat to simmer.  Simmer 1 hour stirring occasionally.  TASTE.  Here is where your additions will come into play.  If you want more heat, add crushed red pepper, cayenne (be careful with this), and/or Tabasco.  I usually end up adding about 10 drops of Tabasco, a few shakes of Crushed Red and about 1/4 teaspoon of cayenne.  If you need more chili flavor but not heat, add another package of chili seasoning or two, or add additional Chili Powder.  I typically end up adding the additional package of chili seasoning and about 1 tablespoon of chili powder.  Continue to simmer 1 hour at a time and taste after each hour.  The longer it cooks, the happier it will get.  I find it takes 30-60 minutes for any additions to really start working, so be sure to taste it often and add seasons as needed.  My husband is a great taste tester, too.  Be sure to remove the bay leaf before serving or storing.  I usually cook my chili for about 6 hours total.  And yes, it is better reheated the next day!!!

This will make 8-10 quarts of chili.  It freezes extremely well for a ready made meal in a hurry.

Serving suggestions:

  • Cooked white rice
  • Sour Cream
  • Shredded Cheddar Cheese
  • Chopped Raw Onions
  • French Bread Baggette
  • Ritz Crackers or Crackers of your choice

I put rice in a bowl and pour chili over it, then add lots of shredded cheddar and a big dollop of sour cream.  This reduces the heat for me and it is wonderful.  I slice the baguette, butter it and wrap in foil and warm in the oven just to melt the butter.  The bread is crispy and makes a wonderful accompaniment to the chili (I dip mine in the chili!).  My husband adds a little raw onion and cheese and uses Ritz Crackers as a spoon to eat his.  Experiment and enjoy.

Note:  I usually buy the store brand canned tomatoes and chilies, diced tomatoes and kidney beans.  They are much cheaper and there is no difference in taste of the finished product.  I do not recommend using any burger fattier than ground round, however if you do, be sure to drain off the fat before you transfer to the stock pot.  You could also use a crock pot to do this but you would need to cut the recipe quite a bit, as there are not many really large crock pots.  Start it on high until bubbling and turn to low to continue to cook.  Also it’s a good idea to have a few extra cans of tomatoes and kidney beans on hand in case you add too much spice you can always tone it down by adding another can of each.  You can also add a pound of Italian sausage (casing removed and crumbled, cook with the ground round).  For those who are not fans of beef, you can substitute the beef for ground pork, chicken or turkey.  Beef is king in our house, so that’s what we use.


2 Responses to “Chili”

  1. BRRRRRR. « Off the Grid & Countryfried Says:

    […] degrees with a nice “go to the bone” breeze blowing.  Plants are wrapped and homemade Chili is on the stove.  Hubby requested it yesterday and I had already checked the freezer to find all […]

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