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


  • 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)
  • 1/2
    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


  1. Dice 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.
  2. Add the chili powder, cumin, garlic powder, espresso powder and ground cinnamon and stir to mix well.
  3. Add the crushed tomatoes, diced tomatoes, beer and roasted Hatch chili, mixing well.
  4. Add the drained and rinsed beans.
  5. Bring to boil, reduce heat to simmer, cover and cook until meat is very tender. 3-4 hours.
  6. I like to serve topped with grated cheddar cheese and yogurt (or sour cream)....either Fritos on top or underneath.

Printable Recipe Card

About Donna's Chili

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

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