Jolayne's Chili

Jolayne Cooper


I have been searching for a good chili and finally hit upon this one. Hope you enjoy it. It has won in local chili cookoffs.

★★★★★ 1 vote
30 Min
3 Hr
Stove Top


4 lb
ground beef
4 c
chopped yellow onions
3 Tbsp
chili powder
1 Tbsp
ground cumin
2 tsp
cayenne pepper
1 tsp
ground chipotle pepper
1 tsp
ground cinnamon
1/2 tsp
crushed red pepper
bay leaf
2 Tbsp
minced garlic
48 oz
beef stock
2 can(s)
(28-ounce each can) whole tomatoes, crushed
2 Tbsp
tomato paste
1 Tbsp
1 tsp
black pepper
1 Tbsp
dark brown sugar
6 c
cooked red kidney beans, or 4 (15-ounce) cans, drained and rinsed
1 c
grated cheddar, for garnish
1 c
sour cream, for garnish


1In a large heavy pot, over high heat, brown the beef, about 10 minutes. Drain off excess oil, leaving the beef and a little oil for cooking the onions. Add the onions, chili powder, cumin, cayenne, chipotle, cinnamon, crushed red pepper, and bay leaf and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beef stock and cook for a minute. Add the tomatoes, tomato paste, salt, pepper, and brown sugar to the pot. Stir well and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pan. Skim off as much fat as possible. Add the beans, return to a simmer, cover, and cook until thickened, about 1 1/2 hours longer. Serve with sour cream and cheese alongside as garnish.

About this Recipe

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: American