Homemade Chili

Judy Garcia


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.


☆☆☆☆☆ 0 votes

15 Min
1 Hr 30 Min
Stove Top


  • 2 lb
    lean ground beef
  • 2 c
    onion, chopped
  • 1 1/2 c
    green bell pepper, chopped
  • 2 can
    (28 oz) diced tomatoes (i used one can diced, one can crushed)
  • 4 c
    cooked kidney beans
  • 2 can
    (8 oz) tomato sauce
  • 2 tsp
  • 2-4 tsp
    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


  1. In large pan, cook meat and vegetables until meat is lightly browned and vegetables are tender.
  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.
  3. Garnish with chopped onions and grated cheese. Serve with tortillas or crackers.

Printable Recipe Card

About Homemade Chili

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Mexican

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