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.


☆☆☆☆☆ 0 votes

30 Min
30 Min
Stove Top


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  • 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
    jalapeño, 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

How to Make Dixie Drive Chili


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

Printable Recipe Card

About Dixie Drive Chili

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

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