Bea L.


Back in 2010 my husband & I were visiting friends and their neighbor, Doug, invited the 4 of us over for chili. Well, I wasn't looking forward to going because I never cared for chili.

Being the nice and respectable person that I am (clearing my throat here), I ate a small bowl of chili. I was amazed at how good it was and ended up getting another bowl because it was so good. Doug was kind enough to share the recipe with me. He said that it was Texas chili but I'm not so sure about that since he's from PA.

You can spice it up to your taste.

★★★★★ 4 votes
Stove Top


1 lb
lean ground beef, browned & drained
1 small
can tomato paste (optional)
1 can(s)
italian diced tomatoes
1 can(s)
whole tomatoes, cut up
1 can(s)
red kidney beans, slightlly rinsed
1 small
chopped onion
1 Tbsp
1 tsp
chili powder (i use a tbsp)
1 tsp
oregano (optional)
salt & pepper (to taste)
dash of cumin (optional)


1Brown ground beef in medium saucepan then drain off grease. Add remaining ingredients and cook on med-low for approximately 90 minutes or longer.
2Serve with shredded cheese, sour cream, cornbread, Tostitos, Fritos or your favorite chips or crackers.
3* Once you brown and drain your ground beef you can add to a crock pot or slow cooker along with remaining ingredients and cook on low for several hours.
4NOTE: Our fellow JAP members, Kellie S. and Debby DeRousse are from Texas and confirmed that this is Texas chili. Kellie said that she omits the tomato paste in hers so that's what I do now.

If you like chili spicy just add more chili powder. The more you add the hotter it will be so go for it. Just remember when it goes in hot it comes out hot......LOL!!!!!

About this Recipe

Course/Dish: Beef, Chili
Main Ingredient: Vegetable
Regional Style: American