Pop’s chilli

Frank Byrne Sr.


Easy to make and nothing fancy to add.
I promise you won’t regret it.


☆☆☆☆☆ 0 votes

A lot
15 Min
3 Hr
Stove Top


  • 28 oz
    tomatoes, crushed
  • 1 small ca
    tomato paste
  • 28 oz
    tomato sauce
  • 2 large
    red peppers
  • 3 Tbsp
  • 2
    shallots or onion
  • 2 LBS
    ground beef,lean
  • 1 pack
    mccormick chili season,hot
  • 3
    celery stalks
  • 2 Tbsp
    chili powder
  • 2 medium
    jalapeno peppers
  • 1 can
    red kidney beans
  • 1 large
    yellow bell pepper
  • 1 tsp
    onion powder
  • 1 tsp
    garlic powder
  • 1/4 cup
    olive oil, extra virgin
  • 1 Tbsp
    oregano, dried
  • 1 Tbsp
    italian seasoning
  • 1 lb
    chuck roast (optional)
  • 1/4 c
    chipotle hot sauce(optional)
  • 1 can
    fire roasted stewed tomato

How to Make Pop’s chilli


  1. Slice peppers, jalapeño, shallots and celery add garlic and oil and sauté until peppers are soft then put aside.
  2. Brown meat and drain then add all the vegetables and tomato paste and Sauté for 2 minutes.
    If you love meat add 1 pound of chuck roast cut it into cubes and add to mixture when you sauté tomato paste.
  3. Add all dry ingredients, crushed Tomato’s, tomato sauce, stewed tomato’s
    Stir well, cover and simmer on low heat for 1 hour.
    Check and stir often.
    Do not put on high heat because it will burn.
    I recommend using Cast Iron pot with lid.
    Everything tastes better in Cast Iron
    Serve over elbow noodles.
    Add 1/2 hour simmer time if chuck roast is used.
  4. About halfway thru cook time drain beans and add to pot.
    For more taste and kick add 1/4 cup of chipotle hot sauce defiantly makes the sauce taste better but is optional.

Printable Recipe Card

About Pop’s chilli

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy

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