Real Recipes From Real Home Cooks ®

roxanne's chili

(3 ratings)
Blue Ribbon Recipe by
Roxanne L Andersen-Bridges
Norfolk, NE

This chili can be made very mild to super hot.

Blue Ribbon Recipe

Hot and spicy! We substituted a different brand of chili beans than that called for in the recipe, but it still turned out de-lish. Enjoy!

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 -10
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For roxanne's chili

  • 6 lb
    ground chuck, cooked gently
  • 3 lg
    onions, vidalia, (or any yellow mild onion) diced into small pieced
  • 1 lg
    green bell pepper diced into small pieces
  • 6 can
    hanover chili beans (small cans 15oz)
  • 2 can
    fire roasted diced tomatoes (small cans)
  • 1 can
    rotel diced tomatoes with hobenero peppers (if you don't like it so hot rotel has diced tomatoes with mild green chilis so there is many styles to choose from)
  • 1 c
    heinz ketchup
  • 1 pkg
    mccormick hot chili seasoning mix (they also have a chili seasoning)
  • 4 clove
    minced garlic

How To Make roxanne's chili

  • 1
    In a cast iron skillet on med heat pour enough extra vigin olive oil to just barely cover the bottom of the pan Put the green bell peppers in pan cook for a couple of minutes then add the onions and cook until they are done.
  • 2
    In a big pot open all cans of beans and tomatoes. Rinse all cans with a little water, put all in the pot. Also, the peppers and onions in. Put the ketchup in and the seasoning pack. Stir to dissolve seasoning.
  • 3
    Brown ground chuck on medium heat breaking it up cook until the pink is out of the meat. Drain the grease off. Then put it in the pot and stir. Add water 16 ozs or so just depends how thick you like it. *You will have to cook the ground chuck in 2 batches.*
  • 4
    Let it come to a boil while stirring occ. turn it down to simmer. Let it cook for at least 30 minutes. It will be thicker and taste even better the next day.
  • 5
    Serve up in bowl and put 2 Tbsp sharp shredded cheddar cheese. Then a dollop of sour cream on the top. *This is good also served over rice. *Another thing I do is sometimes make hot dogs on a bun. Put mustard on the hot dog. Put them in a soup bowl and pour chili over top and fill the bowl up.
  • 6
    I usually make this recipe up without any extra water other than the water you use to rinse the cans to get all the goodies out. Then I bag this up in freezer bags about 6 big soup ladles. Then when I want some chili pull a bag out and then add 3 cans of chili beans and 2 more small cans of tomatoes. Then I add the water to it so that way your not taking up extra space in the freezer. When I have fresh tomatoes from the garden I use them, there's nothing better than homegrown tomatoes. The easiest thing to do with extra tomatoes from the garden is to rinse them off and put them in a freezer bag throw them in the freezer, then when you need them core the tomatoes and take the skin off by putting them in boiling water for a minute or 2 then put them in an ice bath the peels should come off. You can do the last step before you freeze them if you like.