Darn Good Homemade Chili

Julia Ferguson


Good flavorful homemade chili. The Hubs can eat chili everyday if I would make it. I'm not much of a chili fan, but I ate 2 bowls of this chili.


★★★★★ 6 votes

6-8 depends on how large servings are.
30 Min
3 Hr
Stove Top


  • 2 - 2 1/2 lb
    lean ground chuck
  • 1 large
    onion, diced (i used a texas sweet onion)
  • 2 clove
    garlic, chopped fine
  • 2 tsp
  • ·
    onion powder
  • ·
  • ·
    ground cumin
  • ·
    ground corriander
  • ·
    mexene brand chili powder
  • couple dash(es)
    red pepper flakes (or to taste)
  • ·
    black pepper, to taste
  • ·
    salt, to taste (i leave out)
  • 1 4 oz
    can, green chilies, drained
  • 1 15 oz
    can, bushes seasoned black beans, drained
  • 1 15 oz
    can, dark red kidney beans, drained
  • 1 15 oz
    can, light red kidney beans, drained
  • 2 15 oz
    cans, stewed tomatoes
  • 2 15 oz
    cans, diced tomatoes
  • 1 15 oz
    can, tomato sauce
  • 1 4 oz
    can, tomato paste
  • 1-2
    small individual size cans, v8 juice, (i was out of 48 so i used 1/4-1/2 c. water

How to Make Darn Good Homemade Chili


  1. In large soup pot, brown ground chuck, stirring to break meat up, add chopped onion and garlic while meat is browning. Once meat has browned, add spices, green chilies, tomato paste and beans; mix well until paste is incorporated. Add stewed tomatoes, diced tomatoes, tomato sauce and V8 juice; mix well. Let simmer over low heat with lid ajar until desired thickness is achieved. Stir occasionally so the chili doesn't stick to bottom of pan.
  2. I let simmer for 3-4 hrs while I'm on justapinch, mixing it up with my JAP friends. The longer it simmers the better it will taste.

Printable Recipe Card

About Darn Good Homemade Chili

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

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