homemade chili

Name: Homemade Chili
Prep time: 15 min
Cook time: 1 h 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 pound(s) lean ground beef; 2 cup(s) onion, chopped; 1 1/2 cup(s) green bell pepper, chopped; 2 can(s) (28 oz) diced tomatoes (i used one can diced, one can crushed); 4 cup(s) cooked kidney beans; 2 can(s) (8 oz) tomato sauce; 2 teaspoon(s) salt; 2-4 teaspoon(s) chili powder (or to taste); 2 bay leaves; optional: red pepper flakes or cayenne, to taste; chopped onion, grated cheese

29 Pinches 4 Photos

Judy Garcia

Gunnison, UT

Updated on Oct 12, 2021

I have been making this chili recipe since I got married, almost 52 years ago. It makes a HUGE pot, but I use the leftovers for my Chili-Frito Casserole (recipe is on Just-A-Pinch). I do not use red pepper flakes or cayenne as I do not like spicy.

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A bowl of homemade chili with chopped onions and cheese.

prep time 15 Min

cook time 1 Hr 30 Min

method Stove Top

yield 8-10 serving(s)

Ingredients

2 pounds lean ground beef
2 cups onion, chopped
1 1/2 cups green bell pepper, chopped
2 cans (28 oz) diced tomatoes (i used one can diced, one can crushed)
4 cups cooked kidney beans
2 cans (8 oz) tomato sauce
2 teaspoons salt
2-4 teaspoons chili powder (or to taste)
2 bay leaves
optional: red pepper flakes or cayenne, to taste
chopped onion, grated cheese

How To Make homemade chili

Step 1

In large pan, cook meat and vegetables until meat is lightly browned and vegetables are tender.

Step 2

Add remaining ingredients (including red pepper flakes or cayenne, if using), except beans, and simmer for at least 1 hour. Add beans and continue to simmer about 15 minutes or until beans are heated through.
Step 3

Garnish with chopped onions and grated cheese. Serve with tortillas or crackers.
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