jan's "chicago"chili

★★★★★ 1 Review
ChicagoCook avatar
By Janus Fanning
from Henderson, NV

I have tweaked and developed this recipe over 30 years. I think you will love it, as does all my family. It is a complete, healthy and satisfying meal.

★★★★★ 1 Review
serves 24
prep time 1 Hr
cook time 3 Hr
method Stove Top

Ingredients For jan's "chicago"chili

  • 4 lb
    ground beef, get the best you can afford
  • 2 lb
    ground pork
  • 4 md
    sweet onion
  • 2
    red/orange sweet peppers
  • 2 lg
    ribs of celery
  • 1 bottle
    chili sauce
  • 4 can
    (1lb.,12 oz each) petite diced tomatoes
  • 8 can
    (15 1/2 oz each) assorted beans (dark red kidney, light red kidney, pinto. black, etc.) drained and save liquid
  • 1 can
    (15 oz) tomatoe sauce
  • 1/4 c
    diced jalapeno (the kind you put on nachos)
  • 1/4 c
    sugar
  • 4 Tbsp
    fresh chili powder
  • 2 Tbsp
    kosher salt
  • 1 Tbsp
    fresh garlic powder
  • 1 Tbsp
    ground cinnamon

How To Make jan's "chicago"chili

  • 1
    Cook and stir ground beef and pork in a large fry pan. When brown, I take an old fashion turkey baster to suck out all of the fat, you will suck off about 1 ½ C of fat that you do not want in your chili!!
  • 2
    In ¼ C olive oil, sauté onion, peppers, and celery in VERY LARGE stock pot till veggies are tender.
  • 3
    Add meat to that VERY LARGE stock pot.
  • 4
    Stir in Chili Sauce, diced tomatoes, reserved bean liquid, sauce, and seasonings. Do not add beans at this time. Heat to boiling, reduce heat and simmer for 3 hours, uncovered
  • 5
    Now add beans. Simmer, stirring occasionally, about 30 minutes or until desired consistency. Note the wonderful fragrance throughout the house!!! Might even get strangers knocking on your door!
  • 6
    Makes 24 servings (1 ½ cups each) or about 8 Quarts. Freezes great for those drop in guests! Top with shredded cheese, chopped green onions and/or fresh Jalapenos, and Oyster crackers. Serve with GREAT French (Baguettes) bread/butter and a great beer! Think of me when you partake and I will be forever happy!!
  • 7
    I live to cook, Jan Fanning
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