Roxanne's Chili

Roxanne Andersen-Bridges Recipe

By Roxanne Andersen-Bridges Ershenen

8 -10
Prep Time:
Cook Time:
Stove Top

This Chili can be made very mild to super hot.

Blue Ribbon Recipe

Notes from the Test Kitchen:
Hot and spicy! We substituted a different brand of chili beans than that called for in the recipe, but it still turned out de-lish. Enjoy!


6 lb
ground chuck, cooked gently
3 large
onions, vidalia, (or any yellow mild onion) diced into small pieced
1 large
green bell pepper diced into small pieces
6 can(s)
hanover chili beans (small cans 15oz)
2 can(s)
fire roasted diced tomatoes (small cans)
1 can(s)
rotel diced tomatoes with hobenero peppers (if you don't like it so hot rotel has diced tomatoes with mild green chilis so there is many styles to choose from)
1 c
heinz ketchup
1 pkg
mccormick hot chili seasoning mix (they also have a chili seasoning)
4 clove
minced garlic

Directions Step-By-Step

In a cast iron skillet on med heat pour enough extra vigin olive oil to just barely cover the bottom of the pan Put the green bell peppers in pan cook for a couple of minutes then add the onions and cook until they are done
In a big pot open all cans of beans and tomatoes rinse all cans with a little water, put all in the pot also the peppers and onions in, put the ketchup in and the seasoning pack, stir to disolve seasoning.
Brown ground chuck,on medium heat breaking it up cook until the pink is out of the meat, drain the grease off. then put it in the pot and stir, add water 16 ozs or so just depends how thick you like it. *You will have to cook the Ground Chuck in 2 batches*
Let it come to a boil while stirring occ. turn it down to simmer, let it cook atleast 30 minutes. It will be thicker and taste even better the next day.
Serve up in bowl and put 2 TBSP. sharp shredded cheddard cheese then a dopple of sour cream on the top.
*This is good also served over rice
*Another thing I do sometimes is make hot dogs on a bun put mustard on the hot dog put them in a soup bowl and pour chili over top and fill the bowl up.
I usually make this recipe up with out any extra water other than the water you use to rinse the cans with to get all the goodies out. Then I bag this up in freezer bags about 6 big soup laddles. Then when I want some chili pull a bag out and then add 3 cans of chili beans and 2 more small cans of tomatoes, then I add the water to it so that way your not taking up extra space in the freezer. When I have fresh tomatoes from the garden I use them, there's nothing better than home grown tomatoes. The easiest thing to do with extra tomatoes from the garden is to rinse them off and put them in a freezer bag throw them in the freezer, then when you need them core the tomatoes and take the skin off by putting them in boiling water for a minute or 2 then put them in an ice bath the peels should come off. You can do the last step before you freeze them if you like.

About this Recipe

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy

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Feb 28, 2015 - Zelda Hopkins shared this recipe with discussion group: Help a Family, Friend, Neighbors, and Strangers in Need.
Kenneth Ladel KensKitchen
May 16, 2014
Ms Roxanne: I have read through your recipe and can't find your method of making your chili mild. The only thing I read is how to make it hot. I do not want to change your recipe for fear of losing its basic ingredients that make it yours. Please don't tell me that I don't know what to change because I have my own chili recipe but I wanted to try yours (only on the mild side). Your advice will be appreciated.
Roxanne Andersen-Bridges Ershenen
Oct 12, 2012
Thanks Everyone
We have been having some cooler nights this last week, so I need to get on the ball and make a huge batch of Chili. For this winter.
I hope everyone of you is doing well.
We are getting ready for puppies to be born in November,
AKC French Bulldogs and UKC American Pitbulls
God Bless Y'all
In God's Never Ending Love
David Henson Davethechef
Oct 12, 2012
sounds good it is chilli weather right now!!
Roxanne Andersen-Bridges Ershenen
Aug 1, 2012
Thank Y'all so much for the kind words.

I have to take a picture of my chili next time I make some, it is so thick a spoon can stand straight up in it, that way when I put it up to freeze it won't take up so much room in the freezer. Then you can add water to it, if you want to.
Yes Chili is always better the next day, and it always thickens up.
I have been sick for the last couples of weeks with pnemonia, so I really wished I would of had some made ahead, chili always helps make me feel better when I have a cold etc.
I hope your all doing well, God Bless everyone.