Donna's Chili

Donna's Chili Recipe

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Donna Rowley


This is an original recipe, easy to make, freezes well, full of flavor and a crowd pleaser.


★★★★★ 1 vote

1 Hr
4 Hr


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3 lb
beef chuck, boneless - cut into 1/4 inch dice
1 can(s)
28 oz crushed tomatoes
3 can(s)
14.5 oz each, diced fire roasted tomatoes
2 Tbsp
chili powder
2 tsp
ground cumin
1 tsp
garlic powder
1 bottle
dark beer (used shiner bock)
roasted hatch chili (freeze first and mince while frozen)
1/2 tsp
espresso powder, instant
1/8 tsp
cinnamon, ground
1 can(s)
black beans, drained and rinsed
1 can(s)
pinto beans, drained and rinsed

How to Make Donna's Chili


  • 1Dice the beef chuck and brown in 1 tablespoon of vegetable oil in a large dutch oven. Brown in several batches so as to not over crowd the pot, adding oil as necessary.
  • 2Add the chili powder, cumin, garlic powder, espresso powder and ground cinnamon and stir to mix well.
  • 3Add the crushed tomatoes, diced tomatoes, beer and roasted Hatch chili, mixing well.
  • 4Add the drained and rinsed beans.
  • 5Bring to boil, reduce heat to simmer, cover and cook until meat is very tender. 3-4 hours.
  • 6I like to serve topped with grated cheddar cheese and yogurt (or sour cream)....either Fritos on top or underneath.

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About Donna's Chili

Course/Dish: Chili
Other Tags: For Kids, Healthy

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