Ciao Bella Chili

Anna Sciancalepore Antoniello


I know there are a ton of chili recipes out there but just had to share mine too. I'm proud of this chili as it's a creation all my own.

This chili has a true beef flavor without a lot of heat. I like to taste what I'm eating not burn my mouth So I hope you like my creation.

I use beef broth usually but the last time I made it I used left over frozen beef broth/chili sauce. It was Lynn Socko's recipe for chili sauce that I had put in a crock pot with a roast. So, I had frozen the extra and added that to my chili instead of plain beef broth. It turned out delicious! Either way you can't go wrong.


pinch tips: How to Tie a Roast



20 Min


1 Hr




3 lb
ground beef 85/15
1 medium
onion, diced
2 1/2 Tbsp
chili powder
1 1/2 Tbsp
1 1/2 Tbsp
paprika, sweet mild
2-3 dash(es)
cayenne pepper or hot sauce
1 can(s)
14 oz dice tomatoes with juice
1 can(s)
14 oz red kidney beans, drained and rinsed
1 can(s)
28 oz bush's bold and spicy beans or spicy pinto beans
1 can(s)
6 oz tomato paste
6 c
beef broth

Directions Step-By-Step

In a large, deep skillet or dutch oven, sweat onions and brown ground beef; drain excess fat and return beef to skillet or dutch oven.
Add chili powder, cumin, paprika and cayenne to ground beef and cook 2-3 minutes until aromatic.
Add undraid tomatoes, drained and rinsed kidney beans, bold and spicy beans, tomato paste and beef broth.
Allow to come to a simmer and simmer on low for about 45 minutes to 1 hour or until desired thickness.
Serve with shredded cheddar, corn muffins and biscuits. Can also be served over rice. Add some sour cream if you like too.

About this Recipe

Course/Dish: Beef, Chili
Main Ingredient: Beef
Regional Style: American
Hashtags: #hamburger, #beans