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 !!!! :)


★★★★★ 1 vote

depends on bowl size :)
20 Min
2 Hr


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  • 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

How to Make 5 years in the making Chili


  1. 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.
  2. ** add more or less red pepper flakes, cumin & chili powder to taste. The above is for the average persons palate **
  3. ** If chili is to thin add a bit more paste ** if to thick add a bit more beef broth**
  4. ** When serving top with either shredded cheddar or crumbled blue maytag cheese **

Printable Recipe Card

About 5 years in the making Chili

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

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