Donna's Chili Recipe

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Donna's Chili

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


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


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.

About this Recipe

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