Homemade Chili

snflwr8351 avatar
By Judy Garcia
from Gunnison, UT

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.

serves 8-10
prep time 15 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients

  • 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
    salt
  • 2-4 tsp
    chili powder (or to taste)
  • 2
    bay leaves
  • optional: red pepper flakes or cayenne, to taste
  • chopped onion, grated cheese
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How To Make

  • 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.
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