5 years in the making Chili

Tonya H


As you can see by the title this took me 5 years to perfect. Hubby loves it and so does Mom and Mom doesn't eat chili !!!! :)

pinch tips: How to Tie a Roast




depends on bowl size :)


20 Min


2 Hr


2 Tbsp
2 tablespoons vegetable oil
2 c
chopped yellow onions
2 Tbsp
chopped garlic
1 tsp
3/4 tsp
cayenne pepper
1 Tbsp
chili powder
2 tsp
ground cumin
2 tsp
dried oregano
1/2 tsp
red pepper flakes
2 lb
lean ground beef
1 c
low sodium beef broth
1 can(s)
rotel tomatoes
1/2 c
tomato paste
28 oz
canned whole tomato and the juice
1 c
beer, not dark
14 oz
can white beans, drained & rinsed
14 oz
can dark red kidney beans, drained & rinsed
14 oz
can light red kidney beans, drained & rinsed
1 can(s)
unsalted mexican corn

Directions Step-By-Step

In a large, heavy pot, heat the vegetable oil over medium-high heat. Add the onions, season with 1 teaspoon of salt and the cayenne, and cook, stirring, until they are wilted and golden, about 4 minutes. Add the ground beef and the remaining salt to the pot. Cook, stirring, until the hamburg is browned evenly , about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the rotel and whole tomatoes, beef broth, beer, garlic, chili powder, cumin, oregano, red pepper flakes, corn and beans. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, about 2 hours. Skim off any fat that rises to the surface.
** add more or less red pepper flakes, cumin & chili powder to taste. The above is for the average persons palate **
** If chili is to thin add a bit more paste ** if to thick add a bit more beef broth**
** When serving top with either shredded cheddar or crumbled blue maytag cheese **

About this Recipe

Course/Dish: Beef, Beef Soups, Chili
Other Tag: Quick & Easy