Chris' Chili, Megan's Adaptation

Megan Stewart


A friend shared her hubby's recipe with me, which tasted great but was too watery for my personal preference. This is my all time favorite chili now, and I love some shredded cheddar on top and a piece of crumbled up cornbread! I hope you enjoy it as much as I do!


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Stove Top


  • 3 lb
    ground beef
  • 2 medium
    onions, diced
  • 2 can(s)
    beef broth
  • 1 large
    can tomato sauce
  • 1 large
    can diced tomatoes, or 2 small
  • 1 can(s)
    tomato paste
  • 2 can(s)
    light red kidney beans
  • 1 lb
  • ·
    chili powder to taste
  • ·
    beer to right consistency

How to Make Chris' Chili, Megan's Adaptation


  1. Fry hamburger and sausage, adding onion when almost done, drain well. Put into stockpot with all but chili powder and beer. Drain and rinse the beans, but add tomato liquid. Season with chili powder and add enough beer to make the desired consistency.

    Chris' recipe adds a can of beer and a can of water after several of the additions. While I like the flavor, I prefer a more thick chili so don't add as much.
  2. I like to have grated cheddar and some cornbread with my chili, but that is a personal preference.
  3. Made 4-1-20, with a 32 oz beef broth, 3 cans diced tomatoes, 2 cans 24 oz of beer, almost full bag yellow onions. Everything else the same.

Printable Recipe Card

About Chris' Chili, Megan's Adaptation

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

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