Ayers Chili

Jody Ayers


During my 25 years of marriage, I have made more pots of chili than I can count. I would never seem to make chili the same way twice. That was until I made it this way. After I served this to my husband, he said this is the one he wanted to eat again. I wrote down the recipe and now this is the only way we have it in our house. Except for our 7 year old who wants her chili without beans. We always eat ours with crackers and a side of crunchy baby carrots.

★★★★★ 1 vote
10 Min
45 Min
Stove Top


yellow onion, chopped
red bell pepper, chopped
1 Tbsp
olive oil
1 1/2 - 2 lb
ground beef
black pepper to taste
seasoned salt to taste
1 pkg
chili seasoning
12 oz
tomato juice (i use v8)
28 oz
canned diced tomatoes
8 oz
canned tomato sauce
8 oz
2 can(s)
pinto beans, drained (red beans or kidney beans work fine also)
iodized salt to taste
1 Tbsp
brown sugar


1Heat Olive Oil in a large soup pot. Once heated, add chopped onion and bell pepper and saute until tender.
2Add ground beef and cook until brown. Add Black pepper and seasoned salt at this time.
3Drain any oil if there is any.
4Add Chili seasoning and tomato juice and allow to simmer for 5 minutes.
5After the 5 minutes, add the tomatoes, tomato sauce and water. Simmer for an additional 5 minutes.
6Add the beans of your choice and salt to taste. Allow chili to simmer for an additional 20-30 minutes.
7Add brown sugar during the last few minutes of cooking. Serve with crackers and carrots or whatever you desire.

About this Recipe

Course/Dish: Beef, Chili
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #beans, #American, #chili