Does anyone have a good Chili Recipe?

I want to impress my girlfriend on her birthday and I’m looking for a good chili recipe. Please respond.


1 lb. ground beef
1 cup onion, sliced
1 green pepper, diced
Combine above ingredients and lightly brown in dutch oven.
1 can Kidney beans (28 oz.)
2 cans tomato soup (10 oz.)
4 tsp. chili powder
2 tsp. salt
1/2 tsp. oregano
2/3 cup water
Simmer gently for about 30 minutes.

6 servings

Great chili…for over 47 years now…tried and true.
1# ground chuck
1# cubed steak, cut into small bite size pieces
3 TAB olive oil
2 green bell peppers, cut into 1 inch pieces
3 cloves garlic sliced thin
1 large yellow onion, cut into lenghwise thin strips
1 fresh jalepeno pepper, sliced crosswise into thin slices (seeds included)
1 - 12 ozcan V-8 juice (regular, not “hot” variety)
1 large can tomatoes…either whole that you’ll break-up, or chopped
2 cans Dark Red Kidney beans…with liquid
4 TAB Chili Powder
2 tsp. Ground Cumin
Salt & Black pepper to taste
Sharp Cheddar Cheese
Sour Cream
1 Red Onion, chopped fine

Heat large dutch oven, add olive oil and brown both pounds of beef over high heat.
When partially browned, add chopped green peppers, jalepeno pepper, and onion.
Continue stirring and browning.
Add sliced garlic once you have meat completely browned.
Stir in Chili Powder and Ground Cumin
Add approximately 2 tsp. salt and 1 Tab. Black Pepper
Continue to stir, letting spices heat through, about 3 minutes.
Add V-8 juice and canned tomatoes
Let return to slow boil and add Kidney Beans.
Turn heat to low, and let simmer 1 hour.
While simmering, add additional V-8 juice as needed.
Ready the garnish:
Grate 1 cup sharp cheddar cheese and place in serving dish.
Chop Red Onion and place in serving dish.
Spoon Sour Cream into another serving dish.
When chili has simmered 1 hour, taste for need of addiional salt. Add
as needed.
Serve chili in large dishes, letting “eaters” add the cheese, onion and sour cream to their liking.
Have a plate of good crispy French bread and butter…and bowl of saltine crackers.
ENJOY. This keeps for 3 days refrigerated, and actually tastes best after a day in the fridge. It also freezes great. [/u]

This is the best chile recipe I have tasted, but it kills me to admit that is starts out with a dry mix :? . The name of the mix is Best Damn Hot Chile.
Follow the directions on the back. I kick it up with extra veges, try sliced green or black olives (both), fresh sliced mushrooms, chile powder to taste, garlic salt to taste. The 7 types of dry beans in the mix are wonderful. Let me know if you like it :lol: Nancy


1 Lb. Julienne Top Round of Beef
12 Oz. V8 Juice
1 Lb. Diced Tomatoes
4 Ribs Diced Celery
1/2 Diced Onions
2 Tsp. Chopped Garlic
1/2 Lb. Diced Tomatillos
1/4 Bunch Cilantro Chopped
1/9" Pan CookedRattlesnake Beans
1.5 Oz. Beef Base
1/2 Diced Fresh Jalapeño Peppers
1/2 Ground Chipotle Peppers 1/4 Cups Oil
1/2 Cups Flour
1 Tsp. Cumin
2 Tsp.Coriander
2 Oz. Jack Daniel’s
Salt/Pepper To Taste
1 qt. Water


Coat Meat with Flour and Season with Salt and Pepper. Brown in Hot Skillet in 2 Cups of Oil. When Meat is Brown, add Celery, Garlic, Onions and Peppers. Sauté all Ingredients for Five Minutes. Add Water, Tomatoes, Tomatillos, Jack Daniel’s, V8 Juice and Remaining Spices. Bring Chili to a Boil, then Reduce Heat and Let Simmer for 1 Hour and 45 Minutes. Add Cilantro and Cooked Rattlesnake Beans to Chili. Let Simmer for 15 Minutes. Remove from Heat. Adjust Seasoning with Salt and Pepper. Let Chili Cool.

White Bean Chili
4 cloves garlic
1 T. olive oil
1 1/2 cups green onion, chopped
2 (4 oz) cans chopped green chilies, drained
2 t. oregano
2 t. ground cumin
2 (15 oz) cans drained navy beans
1 (10 3/4 oz) can of cream of chicken soup, undiluted
1 (10 3/4 oz) can chicken broth
1 1/2 cups water
2 cups cooked chicken
1/2 t. cayenne pepper
1/2 cup cilantro (is one can of the dried) or can fresh
1 cup Monterey Jack cheese

Saute garlic in olive oil. Add green onions, chilies, oregano and cumin. Saute 4 minutes. Stir in beans, soups, water and chicken. Add cayenne pepper and bring to a boil. Simmer for 30 minutes. Add cilantro and cheese just before serving. You may also garnish with sour cream and salsa. I hate the beans so my husband makes some for me without beans and it tastes great! If you have only ever had the other kind of chile, you are in for a treat.

It’s too late for your girlfriends b’day, but there is no need to fuss over chili.It
is one of the easiest things you can fix. Learn to cook it for your own taste.

Brown 1# ground beef with one cup onions chopped, 1/2 cup bell pepper chopped. Drain well. Add 1 large can of tomatoes crushed, 2-6oz or 1-12oz of tomato paste. Add 1 can chili beans and 1 can of kidney beans. Season with salt, pepper, and chile powder to taste. I just add small amounts of powder until it’s the way we like. If it gets too thick, add small amounts of water. This is very easy, and can be eat with rice, or make chili dogs and freezes great.

It sounds great to hear you are learning to cook.

1 lb. ground beef
1 can diced tomatoes
1 can chili beans

Brown ground beef, dip off excess grease, add tomatoes and beans. Add generous dashes of curry powder, chili powder, paprika, ground ginger, and salt and pepper to taste. If you want it hot, you could add hot sauce at this point. If you like onions, add 1 small onion to beef when you brown it. Simmer for 45 minutes- 1 hour, then serve up in bowls with fritos and shredded cheese.

Mom’s Chili

2 lbs. ground beef (lean)
1/2 cup chopped onions
2 small cans tomato paste
About 1/4 tsp. garlic powder
4 cans chili beans
2 packages McCormick Chili Mix (Mild or Hot-your preference)
Some sugar

Brown ground beef and onion in dutch oven. Drain if any fat. Add tomato paste and put cans of water (gets paste out of can) until pan is about 3/4 full, add garlic powder. Simmer 1 hour. Add chili beans (amount can be reduced if you don’t like a lot of beans) and chili mix. I also like to add about a tablespoon or so of sugar but you may not like sugar in it. Simmer about 10 minutes.

1-2 lb Ground Beef or Ground Chuck
2-3 cans Pinto or Kidney Beans
1 can Diced Tomato
1 can Diced Tomato with Green Chilis
One Pkg Chili Seasoning
One Pkg Ranch Dip Seasoning

  1. Brown Meat in skillet. Drain away fat (grease).
  2. Add Beans, Tomatoes, and both Packs of Seasoning.
  3. Cover and Simmer for 30 Minutes to an Hour.
  4. Serve over crackers or Frito chips with cheese.

1 lb ground chuck (or half chuck, half hot sausage, like andouille)
1 sm. chopped onion
1 small pepper in each of these varieties: red, yellow and orange bell peppers and a small habenero pepper, seeded and diced
1 large can or 2 small cans of bushs chili beans
1 can diced tomatoes with juice
1 small can of corn (the little individual size)
1 can of beef broth
1tbs. cayenne pepper (more or less to taste)
1.5 tsp cinnamon (secret ingredient)
salt and pepper to taste

Brown the meat with the onions and peppers in large dutch oven. Drain the fat and add the remaining ingredients. Let simmer. Add water as necessary if the chili gets too thick. The more this chili cooks, the better it gets! It’s also very hot. For those who don’t like that much heat, substitute the habanero pepper with a jalapeno, or leave it out altogether. Enjoy!! :twisted:

CHILI - slow cooker style

2 pounds ground beef
1 onion - chopped
salt and pepper

Brown ground beef and add chopped onion. Add salt and pepper.


2 cans tomato soup
2 cans diced tomatoes
2 or 3 cans kidney beans - depends on how thick you like chili
2 tbsp chili powder or more if you like it spicy
1 tsp sugar

Put the beef in a slow cooker and add the rest of the ingredients and cook on #2 for about 8 hours.

There are two ways to make chili in NM. This is not what the rest of the world calls “chili” we call that Texas or Hot Dog Chili. In NM you are asked Red or Green? I will share a Green Chili Recipe, the way I learned from my grandma.

Roast and peel about 10 large green chili, put them in a shallow bowl.
Sprinkle a generous amount of the following spices on the whole peeled chili:

Garlic powder (about a Tbl)
Salt (3 teas. and add more later to taste)
Cumin (not too much, maybe a half tsp)
Oregano (powdered, not quite a tsp)

With a knife and fork, chop the chili and spices together and don’t be neat about it, the chili shouldn’t be cut in same size pieces. Now add water to cover the chili and spices.

Now you are ready to serve on the side of any dish. This is called Chili Seca. This is also your base for any cooked NM dish requiring green chili.
If you want some cooked chili recipes send me an e-mail.

I know it’s been a year…hope you found a good chili recipe. I have a
good recipe but I guess you’ve got a few here to choose from.
Which ever one you pick, try adding about 1 tablesppon of MESA FLOUR
to your chili. It gives it a nice flavor and helps to thicken it too.