Dixie Drive Chili

Barbara Hahn


This chili tends to be Southern with the caramelized Vidalia onions and the Louisiana creamy red beans. With my Southern background, I tend to make this chunky chili quite often. My family are my testers with this chili dinner. It is good as they ask for this version often.

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30 Min
30 Min
Stove Top


2 lb
ground chuck
2 medium
vidalia onions or other sweet onions finely chopped
2 Tbsp
olive oil
2 large
dried pasilla chiles
1 medium
jalapeƱo, seeded
2 c
1 can(s)
petite diced tomatoes
2 can(s)
tomato sauce
1 can(s)
louisiana creamy red beans, for testing purposes blues brand
salt to taste
garnish - shredded mexican cheese


1Brown meat in Dutch oven over medium -high heat. Drain the grease.
2While meat is browning, in cast iron skillet heat oil. Add onions and saute until caramelized.
3Add onions to meat mixture.
4Boil 2 cups of water over high heat. Add pasilla peppers and let seep for 10 minutes. Remove peppers and let cool.
5Break pasilla peppers in small pieces and place in blnder. Add seeded and chopped jalapeno. Add 1 cup boiling water from peppers. Puree in blender. Add to Dutch oven stirring well.
6Add tomatoes, tomato sauce, and beans stirring well.
7Add salt to taste.
8To serve, ladle into bowls and serve with shredded Mexican cheese. Serve hot sauce on the side for those that like it spicy.

About this Recipe

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: Southern
Other Tags: Quick & Easy, For Kids