Dad's Red Chili

Dad's Red Chili

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Maggie Heden


This was always a winter favorite in our family. A thicker, heartier chili, the secret to this one is time! The longer you let it simmer, the richer the flavor will be. This chili has a kick, but if you like really spicy chili, add a can of Ro-Tel with the other tomatoes.


★★★★★ 1 vote



  • 1
    yellow onion, roughly chopped
  • 3-4 clove
    garlic, crushed
  • 1 tsp
  • 1 tsp
  • 1/2 tsp
    cayenne pepper
  • 1/3 c
    chili powder
  • 1 can(s)
    tomato paste (small can)
  • 24 oz
    tomato sauce
  • 2 can(s)
    kidney beans, canned and drained
  • 2 lb
    stew beef

How to Make Dad's Red Chili


  1. Saute chopped onion in a large soup kettle. Add stew meat and cook until browned. Crush in garlic. Season with paprika, cumin, cayenne pepper, and chili powder.Make sure that all meat has been covered in seasonings.
  2. Add cans of tomatoes and drained kidney beans. Stir well. Reduce heat to low and allow to simmer for at least an hour before serving. Leftovers can be frozen.

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About Dad's Red Chili

Course/Dish: Chili

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