Top Rated Chili Recipes
This hearty chili is served at Soldier Field in Chicago, Illinois, home of the Chicago Bears. It's a savory mix of ground beef, beans, and spices and was created by Senior Executive Chef Erin Wishon.Recipe courtesy of Aramark
Cincinnati chili is one of those famous regional dishes you need to try. This version is from my family's cookbook.
How do you make a chili dog even better? Top it with cheddar cheese, green onions, and a generous drizzle of French's Spicy Brown Mustard.Recipe courtesy of French's
This vegetarian chili recipe is packed with protein and flavor.
I’ve found that some basic planning and a few tricks of the trade can make cooking at home a fun experience that brings the family closer together while inspiring a healthier lifestyle. Your kids can help with the chopping of peppers and onions. Once your vegetables are chopped, the rest is simple. The recipe calls for canned beans, but you can also use dried beans. Kids usually get excited about seeing the beans go from one state to another overnight. You can also “dress up” the recipe by putting out an array of toppings when you serve — kids love choice. Add cilantro, sour cream, shredded cheese, salsa… you name it. It can be as simple or as complex as you’d like. — Bill Telepan, owner of Telepan restaurant and executive chef of Wellness in the Schools (WITS), a non-profit organization dedicated to making school food healthy.Click here to see the full story: Cooking From Scratch in School Cafeterias -- and at Home
For a healthy chili recipe that won't dissapoint you or your waistline, try this recipe. Opt for a leaner cut of ground beef, which has less grams of fat. Next, load up on the vegetables. Try starting your chili with a mixture of onions, carrots, and celery. Then, you can spice your chili with jalapenos or use bell peppers for a milder chili. Add some of your favorite chili spices and stew in the tomatoes.Click here to see How to Make Healthy Chili
If you’ve been to Cincinnati and have tried their chili, then you know it can only be Skyline Chili. A silky, thin sauce flavored with hints of cinnamon coats finely ground meat for a truly delicious and unique bowl of chili. Topped with shredded Cheddar cheese and diced onions, and you can call it a day. Oh wait, not until you place that chili, cheese, and onions on a bed of fries, though.Click here to see 15 Over-the-Top Fry Recipes
Savory? Check. Tangy? Check. A smidge sweet? Check. This well-balanced dressing is inspired by Thai flavor profiles and works with a number of dishes, be it grilled beef salad, splashed on cucumbers as a snack, or as an unique dressing for vegetable slaw.
In Texas, chili is not chili unless it has no beans. Make the perfect Texas-style beef chili with this recipe from Texas native Jack Timmons of Jack's BBQ in Seattle. For a unique blast of flavor and spice, this dish calls for a "trinity" of chiles, a riff off a recipe from Frank X. Tolbert, the co-founder of the Original Terlingua International Championship Chili Cook off. Photo courtesy of Jack's BBQ
As the colder weather approachs and football season is in full swing our tastebuds start to crave those wamer recipes with an some added kick. Here is a great chili recipe for this season that can serve you more family dinner ideas.
Combine chili and pizza for a great weeknight meal that the whole family will love.Recipe courtesy of McCormick
Brew Up a Pot of Beer Chili Based on Your Favorite Style of Ale or Lager
It’s a simple fact: chili and beer are meant to be together, whether you’re sipping a cold one on the side or putting some in the chili itself. Ideally, both! And since there’s a beer chili out there for nearly every type of ale or lager, you can match what you want to drink with what you’re cooking. The best beer chili recipe, then, largely depends on your personal preferences.
Most beer chili recipes call for either pale ales or darker stouts and porters. Sometimes they don’t really specify beyond “a bottle of beer,” but honestly, you can play pretty fast and loose with recommendations anyway. The best beer for chili is the one you like to drink! Lighter, overall less complex lagers can add a nice lift to your chili (and certainly serve as a refreshing way to wash it down), but more flavorful ales will make a bigger impact, taste-wise.
Bottoms Up The Best Glass for Every Type of Beer In general, lighter chilis (think white chicken chili or pork chile verde) are particularly well matched with brighter, hoppy, acidic beers like IPA or even pilsners, while richer, darker, beefier chilis are best with roasty stouts and porters the more robust the chili, the bigger the beer you can get away with, including imperial chocolate porters and cinnamon-spiced stouts.
Somewhere in the middle, nutty brown ales and malty red ales can enhance either style of chili. Play around with wildcards like chili pepper-infused brews too. Even fall’s ubiquitous pumpkin beers can have a place in chili if you want them to.
And beer-adjacent hard cider adds a sweeter note that works in autumnal pumpkin and squash chili. Basically, if you want to drink it, you can add it to your chili (with some exceptions—for instance, there aren’t any readily available sour lambic or barleywine chili recipes, probably for good reason, although you never know what you might like until you try it)!
In any case, just know that the less time your chili simmers, the stronger the beer component will be, in both taste and alcohol presence. Add your beer to the broth after any browning of meat, sauteing of vegetables, and draining of fat is done with, and simmer for at least an hour to help it mellow out and meld with all the other flavors.
Like other beer-infused treats, these all happen to be perfect for tailgating, but equally welcome on any cozy Sunday night—and some are quick enough for weekdays (even long-simmered ones can bubble away in your slow cooker while you’re at work). Just figure out what you’re in the mood to drink, then make one of these beer chilis with a spare bottle and save plenty for sipping alongside.
Beer Chili Recipes
Saison Turkey Chili
Saisons are not one of the more common beer choices for chili, but their complex flavor profile—yeasty, fruity, dry, spicy, and often a little funky—could prove intriguing, and in concert with the spices and aromatics in this turkey chili, they won’t be too strange if you’re not used to the style. Still, you could always sub in a medium-bodied wheat beer or amber ale if you’re uncertain. Get the Saison Turkey Chili recipe.
Favorite Homemade Chili
Fall and winter are the perfect times to enjoy chilis and soups. With that in mind, we wanted to share with you our favorite homemade chili recipe!
I love the spice, the flavor, the beans, the big chunks of meat, and pretty much everything else about this chili recipe. It is so delicious, and I know you will love it too when you make this recipe (for our favorite White Chicken Chili GO HERE)!
This is one of the easiest chili recipes. We love to make a big pot of this for gatherings with family and friends. I always whip out this recipe for chili cookouts because everyone that tries it, loves it. Here’s another fun idea – try making this chili on Halloween night post-trick-or-treating! But let’s be honest, this homemade chili is good on ANY night.
Reviews ( 18 )
I’ve been making this recipe for at least 15 years and it is my favorite chili recipe. I usually make it exactly as the recipes states although sometimes I use black beans instead of pintos. Now that my boys are married they have all asked me for the recipe so that they can make it for their families.
I made this chili yesterday and had it for dinner. eating it right now for lunch. Delicious! I subbed out Hot Chili Beans for the Pinto Beans, and added 1 TBSP of Chipotle Chile Powder, 2 TBSP of Dark Brown Sugar, and stuck with Sierra Nevada Pale Ale, and used Tabasco for the hot sauce. Pour this chili over a bowl of noodles, top with dollop of sour cream and sprinkle of cheddar. can't get enough!
Fiance loved it also - it's a great recipe! Going into my recipe box.
This is my new go to chili recipe. Only changes I made were I use 1 can of pinto beans & 1 can of chili beans and instead of all tomato sauce, I use 1 14.5 oz. can tomato sauce & 1 14.5 oz. can diced tomatoes since I like chunks of tomato in my chili. Other than that I make it as directed. The dark beer (I use Newcastle) gives it a great flavor along with all the good spices. Delicious!
My go to sports day recipe! My husband and friends love it. I sometimes add a small can of diced jalapenos, and serve it with shredded cheese, sour cream, purple onions and corn bread. It's simply our favorite chili!
This is a super flavorful and wicked thick chili! My usual recipe from BHG is slightly bland and on the soupy side, so this was a marked improvement. I used just one pound of ground beef, since we're not all about chili being a bowl of meat (too many chili recipes are stuffed with meat and more meat). I also turned down the heat to just 1/2 tsp. of ground red pepper, but I think the full tsp. could safely be used for those who can only take so much eyes and nose dripping. I added a chopped green pepper because it was languishing in my fridge and would probably find a way to grow a slimy spot and rot soon. I used a bottle of Guinness, along with all the other ingredients exactly. The recipe says to cook for 3 hours. I think you'd wind up with a paste if you simmered that long. One hour was a'plenty and made an excellent thick chili consistency. And did I mention the flavor? It'll knock your socks off (if you're wearing socks)!
How do you thicken chili?
A lot of people want to know how to thicken chili. Accidentally adding too many saucy ingredients can make for a thin, runny chili. Once you get to that point you have some options.
- Add more hearty ingredients, like beans, meat, or vegetables to help reduce the amount of liquid to solid ratios.
- Add a slurry of water and flour to the chili to help thicken the liquid in the pot. Add just a little at a time to avoid a floury taste.
- Add a slurry of cornstarch and water to help thicken the liquid in the pot. Keep in mind this option can result in leftovers seeming a bit gelatinous.
What makes this the best thick chili recipe?
The best way, hands down, to make sure you end up with a nice, thick homestyle chili is to follow a tested recipe. I’ve been working on this thick chili recipe for years and years to get it right.
To me, this is the best balance between heat and flavor and is full of all the best, hearty ingredients to make a nice thick chili. This one turns out great every single time, and is a pretty low-maintenance recipe. It’s mostly dump and cook, which I love for busy nights, and we can’t get enough of it!
How do you make this thick chili recipe?
Step 1: Saute the hamburger and onions.
Dump in the hamburger and onions together in a big pot and cook them on medium-high heat until the hamburger is fully browned.
Step 2: Dump in the other ingredients.
Next, you will need to dump in the tomato sauce, Rotel, and beans. Mix it well, and then add the seasonings (this is what will make or break the flavor of this thick chili!) to the pot and stir well.
Step 3: Let it simmer.
Set the heat to medium, cover the pot, and let it cook for 30 minutes. This step will infuse the sauce and beans with all the flavors from the seasonings you mixed in. Totally worth the wait!
Now you’re ready to eat your chili! I always serve mine with some cheese, and sour cream and some good old-fashioned Jiffy cornbread! Doesn’t get any better than that!
Can you freeze chili?
Heck yes you can! I love making this huge pot of chili so that I can freeze the leftovers for an easy re-heated dinner another time. I store mine in one-serving, freezer safe containers so they can be eaten as an easy dinner or lunch. Works great!
Can I leave the beans out?
Yep. Your chili won’t be as thick, but I have made it this way before. I love the flavor and texture from the kidney beans, but my dad hates them. So I understand why you’d want to eliminate them!
Want some more delicious recipes like this one?
- Mama’s Hearty Chili – if you want a spicier, bean-free chili, try my Mama’s recipe! This is the recipe I grew up eating, and it’s full of wonderful flavor.
- Grandma’s Hamburger Soup – this one has been passed through my family recipe box for generations. Best hamburger soup I’ve ever had!
- Mama’s Potato Soup – this is such a simple, no-frills recipe that I love. Nothing better on a cold night that some hot, thick, potato soup!
I can’t wait for you to try this thick chili recipe! I’m sure you’re going to love all the homestyle flavors from this easy chili recipe and will want to make it again and again like we do!
Cooking Tips for Best Results
- Length of cooking time: You will want to add all of your ingredients and cook your chili down for the best results. It really does need to cook just below a boil for 6-8 hours to produce the best chili. You can&apost cook this chili in a Crock-Pot or slow cooker and hope to get perfect chili.
- Consistency: While you&aposre cooking your chili, if you think it is getting too thick, taste it. If you like what you have, then remove it from the heat. If you actually think it&aposs too thick, add beef broth a cup or so at a time. And, of course, if it&aposs not yet thick enough, keep cooking.
And you have now made the best-tasting chili that you will ever eat. In fact, this is the recipe I have won multiple first-place cash prizes for, including the $1,000 prize in the Green Cove Springs Chili Cook-Off. Many other people have won cook-offs with this recipe, as well. When you make it, please let me know what you think by posting a comment below. Hope you have fun eating it. Also, if you wish, tell us your tips, hints, or questions below.
I guarantee you that this is the best Mexican cornbread you will ever eat.
15 Heartwarming Chili Recipes Perfect for Cozy Season
As the seasons shift colder, our kitchens are going to get hotter. After all, we can finally start cooking up our favorite warm and comforting foods and taking advantage of all the festive fall flavors. Case in point? Chili season. Let's celebrate.
We've rounded up our best, most crowd-pleasing chili recipes, from a classic Beef and Bean Chili Recipe that will warm you up from the inside out to a hearty (and super healthy) Slow-Cooker Black Bean Vegan Chili, seasonal Butternut Squash, Chickpea and Harissa Vegetarian Chili, and plenty of perfect sweet potato chili dishes. Whether you&rsquore craving something meaty, spicy, or vegetarian, you can&rsquot go wrong with one of these crazy-cozy recipes. Truly, what's more lifesaving than a one-pot dinner that practically cooks itself? Grab your favorite oversized mug and cheddar cheese, and let's get after it.
Reviews ( 96 )
Thank you for your post. We like it hot too.
Extra jalapeños all around! .
Just made this chili and yum! I bought the wrong tomatoes so ended up using a 28 oz can of kitchen ready tomatoes and 2 14 oz cans of roasted crushed tomatoes. I didn't get the hot turkey sausage but extra ground beef (almost two pounds) and we like it hot so added 4 jalapeños instead of 1. Next time I'll use 3. This will need sour cream to tone it down. The wine adds an excellent sweetness especially to offset the added hot I added. Will make it again!!
This is a great recipe! My family does not like a very spicy chili so I omit the jalapeños. You can add pepper for heat, or not. This is such a nice easy recipe. I've amended it from time to time, by adding steak cut in cubes, making my family think it's a new dish. It's perfect as is and we all loved it. It's best the next day, like all chili and stews, but excellent the same day. Very healthy and hearty. Thanks cooking light!!
Cooked as per recipe with the exception of brown sugar as I used honey and one can of red beans and one can of kidney beans. It turned out with great flavor but was a little more soupier than we like. Will make it again to see what I may have done wrong.
Very good. The wine was an interesting, but positive, addition. I accidentally left out the tomato paste and black pepper, and used a can of no-salt-added black beans and one of cannellini beans, as I already had them on hand. I also had to substitute hot Italian pork sausage for the turkey sausage, as I wasn't able to (easily and quickly) find hot Italian turkey sausage. I'm adding this to my "Keepers" file.
I used to make this regularly before we got hooked on white chili made with chicken and decided to try it again - the snowstorm was coming and my store was out of ground chicken! It's a good as I remember I used 3/4 lb. ground sirloin and a hot Italian sausage (pork, not turkey, it was what I had on hand). I had about a cup left of an Italian dry red wine and added an extra 1/2 T of brown sugar to make up for sweetness - it ended up a little too sweet so I won't bother next time! I used 4 14-oz cans of fire-roasted diced tomatoes, two regular 14-oz cans, one with chipotle peppers, and one with green chiles, which made for nice spicy heat. I also used black beans, but otherwise I followed the recipe as is - yum!
I have made this recipe for more than 10 years. EVERYONE absolutely loves it! Yes, there are other recipes out there but this might be perfection. Don't skimp on the wine. It's a must. If you like more heat, you can always add more. If you prefer more mild, use less jalapeño. You can always get fancy but remember, this is chili.
One of our favorite recipes. It is my go to chili recipe. I don't find a need to make any modifications as it is a quite satisfying dish. I serve with cornbread on the side.
This is one of my favorite chili recipes - everybody I’ve made this for has loved it. I sub ground turkey, add more jalapeno and use half wine/half vegetable broth. I think the wine adds a nice flavor but can be overpowering if you use that much. Also try a spicy red zinfandel to make it less sweet. I've tweaked it a few times and finally found my perfect spice/wine balance. Serve over quinoa for a warm, healthy dinner on a cold night!
Chili recipes are like fish stories: Everybody has one. Most of the time all of the various chili recipes are all pretty good, just slightly different. Most ingredients listed with this recipe are par-for-the-course as far as chili recipes go. However, I have never added wine of any kind to my chili and I don't know anyone who does. This is especially true if you are going on the Chili Circuit to have your chili judged by people used to great chili. Chili like they serve and judge every year at the great Terlingua International Chili Championship in Terlingua, TX. http://www.chili.org/terlingua.html I have used beer, and that is quite common to use in chili. I usually put one bottle of Honey Brown Beer in my recipe and it is awesome. The longer you let it simmer and cook the better it is. But, as one reviewer stated, make this recipe your own and add or take away whatever suites you and your family's taste buds. After all, you're the ones who are going to eat it!
This chili was awesome! Of course I tweaked it a little but it was still delicious! My husband ate 3 bowls. I used Hillshire Farm sausage that I cut into small pieces, hamburger, and Bass Farm sausage. I cooked all of the meats separate and then added them into the pot together with the other ingredients that the recipe called for. I also used canned diced tomatoes that were seasoned with basil, oregano, and etc, and I did not use the wine. I would definitely make this again.
Good, solid chili recipe. Used wine the first time. but I don't drink, so the rest of the bottle was wasted, so I used beef broth the second time. The wine definitely gives it a distinct taste, but still really good with the broth instead.
I made it last night and it was sooooo good! Just had a bowl for lunch..delicious! I followed the recipe with a few changes..I didnt use sausage, just ground beef. I used red cooking wine. I used ALOT of chili powder and added mexican chili powder, chipotle pepper powder and onion powder. I also used jalapeños out of the jar..I waited till everything was boiling and then transferred to my crockpot where I cooked for 4 hours on High. I served it over white rice with shredded chedder and monteray jack cheese. It was very spicy but thats how we enjoy chili..I would definately recommend and I plan on using this recepi again in the near future
Best chili I've ever made! People in my office couldn't get enough!! I did make some substitutions, which is okay- make it your own! (it's not a boxed cake mix!). I used hot Italian sausage instead of turkey sausage (1 Lb of each sausage & lean ground beef), I like cooking my own dried pinto beans instead of using canned kidney (whatever you like). I cooked dried beans first (in a large pot) after soaking over night, then added rest of cooked ingredients. I let it all hang out together & cook for a couple hours. I also prefer diced tomatoes, so used those instead. I added additional red pepper flakes & Tabasco and used Vidalia onion. Don't be stingy with the garlic! I had Cupcake merlot, so that's what I used. Really yummy.
This chili, as is, is kind of blah. But if you double the spices, it is excellent! I make it all the time and freeze it so I have some on hand. I even substitute ground turkey for the ground sirloin sometimes. We love eating this for lunch on the weekends.
I have made this many times, and it is just delicious, especially if you make it the day before and let the flavors meld. I use anaheim peppers instead of bells for more punch but otherwise follow the recipe. Everything else is essential. Without the sausage or the merlot, it's the not same recipe. Canned diced-T's are fine, by the way--no need to chop up a can of whole tomatoes.
Day one: just okay. Day two: excellent. Day four: flat. . Only make if all of the chili will be eaten on day two!
I didn't love this chili. I've made better from other recipes on this site. The best part is how portable the dish is. Taking it to work was simple and satisfying. My only alteration was excluding the sausage. The stuff I had in the fridge was past its prime so I didn't use it. The chili was a bit thin at serving time so I added croutons while my wife added cornbread. I think what I didn't like about the chili was the whole tomatoes and the kidney beans. Next time I will used diced or simply cut the whole tomatoes up more before adding them to the pot. I'm not a bean specialist so I don't know if I generally don't like kidney beans or if I just didn't like them here. The last thing I'll add is some raw onions upon serving. I think that would have made the chili punchier.
This chili has such potential. All of the flavors were excellent except the chili turned out sweet! Yuck. I am not a fan of sweet chili. I will give this recipe another go, next time omitting the brown sugar. B.t.w. I only used 1 tbls brown sugar, not the recommended 2 tbls.
Very good. I would definitely make this again it had just the right amount of spice.
This is the best chili you'll ever eat. Usually, I prepare it up to the addition of the tomatoes, beans, etc., then put it in the crockpot on low for 8 hours. It's so nice to come home to this at the end of a cold day. For condiments I put grated cheese, onion, sliced olives, and sour cream out to top it off. Sometimes I'll also make white rice and spoon the chili on top. This is one of my go to recipes I always know it will turn out perfectly.
Sooooo good. I didn't use sausage and I added some corn and it was extremely tasty.
Excellent!! The only thing I deviated from was that I used a habanero pepper instead of a jalapeno and a poblano pepper instead of a green bell I had these available fresh from my garden. For those who thought this needed a little more kick the habanero should do the trick (put on gloves and remove seeds/membranes though).
Great flavor. I always make extra and freeze the leftovers for a complete grab-and-go lunch!
WINNER. I cook meals for the week for my boyfriend and I since I commute 3 hours round trip daily. I made this on Sunday and had my first serving today, Tuesday. I almost licked my tupperware container. I'm already planning the repeat of this meal VERY soon! The only thing I did different was had a heavy pouring hand when it came to the merlot. Yummy, so much flavor.
This is a nice, basic chili recipe. I'd definitely omit the brown sugar. It doesn't need it and makes it too sweet. I also mix up the beans - maybe a can of black beans and a can of pinto. The wine is a nice addition though.
This was an AMAZING chili. My children even ate it and I couldn't get them to eat a different chili I use to make. The only thing I changed was I used Johnsville hot sausage. Entire family loved it,even my husband!
This chili is bland. It's not terrible but not great. I definitely do not recommend it.
This is a great basic recipe but mine needed much more liquid. I like thick chili but you couldn't even stir it! I added about 2 cups of beef stock and about 2 cups of water. Because of the added liquid I needed to add more spice so I added another 2 T of chili powder and 1 T of cumin. I also added about a t of cayenne pepper and about a t of red pepper flakes. I also left the seeds in the jalepeno. What can I say, I like it spicy! I also added a whole chopped red pepper and I only put about 2/3 cup of the wine in. It just didn't seem like a chili ingredient. I added some more salt too. Oh and I substituted one can of black beans for the kidney beans which made it nice with the two different beans. With my additions it was 5 star all the way!
Making this again tonight. I love it! The red wine adds a great taste, although I did reduce the amount to 1 cup and used a Cabernet instead of Merlot. I also didn't have tomato paste, so used 3 tablespoons of tomato sauce instead and drained out some of the liquid from the tomatoes (to counteract the tomato sauce liquid). I added pickled jalapeno slices since I hate cutting jalapenos up. I have made this at least 3 or 4 times. always very good-lots of flavor, maybe add a little more salt but delicious none the less!
For a real chilihead this was way too tame. Easy basic recipe for a cook-out, great to satisfy a variety of tastes. Guess that's why it is called All American Chili.
This recipe is great! I use fire-roasted tomatoes and sometimes substitute one can of the tomatoes for an equal size can of crushed. Sometimes I use only one can of kidney beans. The whole family loves it!
I only did 1 can of white beans and 1 can of kidney beans and 1 can of tomatoes as my pan would only hold that much. And 1/2 cup wine as I didnt want to give up my very yummy solitary bottle of merlot. AMAZING.
World Championship Chili Cook off Winning Chili Recipe
Bill and Becky Pfeiffer won the 1980 World Championship Chili Cook Off with this recipe.
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- 2 1/2 lb Lean ground chuck
- 1 lb Lean ground pork (I've made it with all beef)
- 1 cup onion, finely chopped
- 4 Garlic cloves, finely chopped
- 1 can beer (12 oz.)
- 8 oz. can tomato sauce
- 1 cup Water
- 3 tbls. Chili powder
- 2 tbls. Cumin
- 2 tbls. beef bouillon granules or 6 cubes
- 2 tsp. Oregano
- 2 tsp. Paprika
- 2 tsp. Sugar
- 1 tsp. Cocoa, unsweetened
- 1/2 tsp. Coriander
- 1/2 tsp. Louisiana hot sauce,to taste
- 1 tsp. Flour
- 1 tsp. Cornmeal
- 1 tbls. Warm water
- I like beans in my chili so I add some
- 2 1/2 lb lean ground chuckshopping list
- 1 lb Lean ground pork (I've made it with all beef) shopping list
- 1 cup onion, finely chopped shopping list
- 4 garlic cloves, finely chopped shopping list
- 1 can beer (12 oz.) shopping list
- 8 oz. can tomato sauceshopping list
- 1 cup watershopping list
- 3 tbls. chili powdershopping list
- 2 tbls. cuminshopping list
- 2 tbls. beef bouillon granules or 6 cubes shopping list
- 2 tsp. oreganoshopping list
- 2 tsp. paprikashopping list
- 2 tsp. sugarshopping list
- 1 tsp. cocoa, unsweetened shopping list
- 1/2 tsp. coriandershopping list
- 1/2 tsp. louisiana hot sauce,to taste shopping list
- 1 tsp. flourshopping list
- 1 tsp. cornmealshopping list
- 1 tbls. Warm watershopping list
- I like beans in my chili so I add some shopping list
How to make it
- In Dutch oven, brown half the meat and pour off fat
- Remove meat
- Brown remaining meat and pour off all fat except 2 tbls.
- Add onion and garlic and cook and stir until tender
- Add meat and remaining ingredients except flour, cornmeal and warm water
- Mix well
- Bring to boil, then reduce heat and simmer covered 2 hours
- Stir together flour and cornmeal, then add warm water and mix well
- Stir into chili mixture
- Cook covered another 20 minutes
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Making this one today! 5UP
IF HAS BEER THEN IT HAS TO BE GREEEEEAT! BRING IT ON BABY, THIS IS MY KIND OF CHILI!
Love this chili. Corinne, instead of the cornmeal addition, I tried the Alton Brown way of crumbling up white tortilla chips and adding them to the pot and it works great, too. This sounds delightfully intensely flavored just the way I like it.
Looks great but have to admit I stick to turkey chili. Phil stays away from ground beef as much as possible.
Absolutely the Best Chili
2 pounds beef chuck roast, trimmed of fat, cut into 1/4" cubes
1 pound ground beef
1 pound boneless pork chops, cut into 1/4" cubes
2 large onions, coarsely chopped
1 large green bell pepper, coarsely chopped
5 round green chiles, chopped
5 jalapeno peppers, chopped
1 can (4 ounce size) chopped green chiles
1 can (16 ounce size) red kidney beans
1 can (16 ounce size) white kidney beans
1 can (16 ounce size) dark kidney beans
2 cans (16 ounce size) whole tomatoes
2 cans (16 ounce size) crushed tomatoes
1 can (13 ounce size) beef broth
1/2 cup chili sauce
3 tablespoons vegetable oil
3 tablespoons chili powder
2 tablespoons cayenne pepper
4 cloves garlic, minced
1 tablespoon cumin powder
2 teaspoons salt
1/2 teaspoon dried crushed oregano
1/3 teaspoon black pepper
1 bottle (12 ounce size) beer