My Favorite Chili

Robyn Bruce


I love this chili. This recipe makes a large pot of chili. Before it's finished, you remove half the "soup" from the pot to put in the freezer and it provides a second pot of chili for you at a later date. At that time, all you need to do is pull it out of the freezer, thaw, add two 40 oz. cans chili beans and it's done! A nice fast meal that you won't have to spend time cooking. It's just a matter of thawing and adding beans.

You can use light kidney beans or the dark red. It doesn't matter.

I like my chili good and spicy, but adjust it to your tastes.


☆☆☆☆☆ 0 votes

25 Min
1 Hr 50 Min
Stove Top


  • 1-1/2 c
    chopped onion
  • 1 large
    green pepper, chopped
  • 2 lb
    ground beef
  • 1 tsp
    celery seed
  • 2 Tbsp
    dried parsley
  • 1 tsp
    garlic powder
  • 2 tsp
    ground cumin, or to taste
  • 3 tsp
    chili powder, or to taste
  • 1 tsp
    red pepper (cayenne) or to taste
  • 1 can(s)
    16 oz. tomato sauce
  • 1 can(s)
    1 lb. 12 oz. crushed tomatoes
  • 1 tsp
    beef bouillon powder
  • 2 can(s)
    40 oz cans kidney beans (light or dark red, doesn't matter), drain about half the liquid from each can
  • 1-1/2 qt
  • ·
    salt, to taste

How to Make My Favorite Chili


  1. In a Dutch Oven (large pot), saute together onions, green pepper and ground beef.
  2. When meat is browned, add all the seasonings, mix it up good, and allow to simmer a bit. Two or three minutes is sufficient.
  3. Add tomato sauce and crushed tomatoes and stir well. Add 1-1/2 quarts water, stir again, then add the beef bouillon powder and stir well.
  4. Bring to a boil and as soon as it starts boiling, turn way down and allow to simmer, put lid on the pot, and simmer for 1-1/2 hours. (At this point, taste the broth and add salt if you want to, but be careful since you're using beef bouillon which is already salty. Or you can always add salt to taste when you serve the chili.)
  5. After an hour and a half, remove half the contents of the pot and put into a large plastic container to freeze. (This will be to freeze and use another time. The next time you want a pot of chili, all you have to do is pull this out of freezer, thaw, and add two 40 oz. cans of kidney beans, and heat up. A nice fast dinner for another time! You don’t want to add the kidney beans to this container before freezing. The beans will get all mushy. You want to add the beans only when you’re using the chili for your meal.)
  6. To the remaining half that’s still in the pot, add the two partially drained 40 oz. cans of chili beans. Turn heat to about medium or medium-low and heat the chili completely through, approximately 25 minutes. (Not too high a heat -- you don't want it to burn.)
  7. Serve by itself or you can add a little shredded cheddar cheese on top of the chili in your bowl and a few corn chips as "dippers" like I did here. Enjoy!

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