Real Recipes From Real Home Cooks ®

double the fun chili

(9 ratings)
Blue Ribbon Recipe by
Alicia .
Watertown, WI

This is my forever favorite chili recipe. I sometimes add a little more spice if I'm in the mood for something with a good kick. But whenever I hear chili, this is where my mind wanders and my mouth waters!

Blue Ribbon Recipe

A flavorful and hearty chili recipe. We loved the mixture of ground beef and chunks of sirloin. The meat is what makes this a hearty bowl of chili. Combining kidney beans, pinto beans, and chili beans adds lots of texture. With the perfect amount of spices, this simple chili is only enhanced by all the fresh veggies. Even the faint of heart can dive into this flavorful chili. Adjust the heat to your liking. A wonderful chili to serve a crowd.

— The Test Kitchen @kitchencrew
(9 ratings)
prep time 30 Min
cook time 3 Hr
method Stove Top

Ingredients For double the fun chili

  • 1 lb
    lean ground chuck
  • 1 lb
    boneless beef sirloin, cubed small (approx 1/4 inch cubes)
  • 1 can
    tomato sauce, non-seasoned (29 oz)
  • 1 can
    tomato sauce, non-seasoned (8 oz)
  • 1 can
    kidney beans, not drained (15.5 oz)
  • 1 can
    pinto beans, not drained (15 oz)
  • 1/2 can
    non-seasoned chili beans, not drained (16 oz can)
  • 1 md
    onion, diced
  • 2 md
    green chili peppers, seeded diced very fine
  • 1 md
    green bell pepper, seeded and diced fine
  • 1/2 md
    red bell pepper, seeded and diced fine
  • 1-2 md
    jalapeno pepper, seeded and diced fine
  • 1 stalk
    celery, diced
  • 1 can
    diced tomatoes, non-seasoned (14.5 oz)
  • 3 tsp
    ground cumin
  • 5 Tbsp
    chili powder, divided
  • few dash
    hot sauce (like Tabasco or Texas Pete)
  • 2 tsp
    ground black pepper
  • 2 tsp
  • 2-3 c
  • 1 c
    shredded cheddar cheese, to top
  • 1
    chopped green onion, to top

How To Make double the fun chili

  • Browning the ground beef.
    Cook the ground beef in a skillet until done and drain well.
  • Browning chunks of meat.
    In a large pot, cook the cubed sirloin until done. Drain any excess fat.
  • Chili powder and salt added to the pot with the meat.
    Add the cooked ground beef and 1 Tbsp chili powder and a dash of salt to the pot. Stir together.
  • Diced onions, peppers, and celery added.
    Add the diced onions, chili peppers, green bell pepper, red bell pepper, jalapeno, and celery.
  • Tomato sauce and tomatoes added.
    Add the cans of tomato sauce and diced tomatoes.
  • Adding water to the pot.
    Stir in 2-3 cups of water.
  • Chili powder, cumin, black pepper, and salt added.
    Add the remaining chili powder, cumin, black pepper, and salt.
  • Canned beans added.
    Add the canned beans and a few dashes of hot sauce. Stir well.
  • Chili simmering on the stove.
    Bring to a low boil/simmer on low heat. Cover and cook for about 2 1/2 to 3 hours stirring occasionally.
  • Chili in a bowl with shredded cheese on top.
    Serve hot. If desired, top with shredded cheddar cheese, diced green onion, and a side of cornbread or tortilla chips.
  • 11
    ***Note*** If you don't want too much kick, only use one jalapeno and omit the hot sauce. But, add another 1/2 to 1 Tbsp of chili powder. Also, start with just 2 cups of water. If it is still too thick slowly add the remaining water until it reaches desired consistency. This recipe can also be done in a large Crock Pot. Follow the directions, but cook on low heat setting for 4-6 hours; stirring occasionally.