CHILI Simple and Meaty aka: Pancho's Ancho

Greg Appel


This recipe does make a large pot and I usually take and freeze some for later.
Like most chili, it only gets better with time.
This recipe offers a nice change from the cumin laden ones you find most.
It has a nice smokey back flavor.
Serve over a half baked potato or omit the beans and you have a great hot dog chili.

★★★★★ 2 votes
15 Min
2 Hr
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
I really liked the heat in this recipe - it was just right.  The mix of spices is great too. Brings my taste buds back to a chili I enjoyed as a kid. This recipe will definitely warm you up on a cold day!


3 lb
ground beef 80-85% will do fine
1 Tbsp
1 large
yellow onions - chopped
1/2 large
green pepper - diced
4-5 clove
garlic - chopped
1 large
can tomato sauce 29oz.
1 can(s)
(regular size can) tomato sauce 15oz.
1 can(s)
(regular size can) whole tomatoes
1 or 2 can(s)
dark or light red kidney beans - optional
11/4 tsp
ancho chili powder
1/2 tsp
chipotle chili powder
1/2 to 1 tsp
crushed red pepper flakes
1 tsp
cayenne pepper
1/2 tsp
salt and pepper
2-3 dash(es)
each, thyme, oregano, sugar, worcestershire sauce
chopped green onions - optional
cheese, shredded. - optional


1Gather together your ingredients.
2Chop the onions and garlic, dice the green pepper.
3In a large pot over med - high heat, add a tbsp of oil and brown meat. Then turn into a colander to drain off fat. Return pot to burner. and turn heat down to med.
4Add the remaining tbsp of oil and saute onions, peppers and garlic, just to soften.
COOKS NOTE; When the onions sweat I add the chili powders, the cayenne and red pepper flakes to the pot and allow the hot oil to wake em up, give a good stir and return the meat to pot and mix.
5Add tomato sauce, break up and add tomatoes with liquid, the drained beans, Worcestershire sauce and remaining spices, mix well. Once heated through, reduce heat to low and simmer covered a couple hours, stirring occasional.
COOKS NOTE: Two hours is the minimum time to cook,
You can start early and let it draw all day or
I find it best ( not necessary ) to cover the pot, let it cool, refrigerate overnight for the next day's meal.
You can thank me later.
6Ladle into bowls, and sprinkle with cheese and green onion
7If adding, place half a baked potato in the serving bowl. Then add chili.

About this Recipe

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: American
Collection: Chili