Total Time
45mins
Prep 15 mins
Cook 30 mins

This is a basic chili recipe, but my favorite. Since I am a vegetarian, I omit the beef and add more beans for a great meatless chili. I also add more hot sauce for extra kick. This chili is great served with sour cream and/or cheese.

Ingredients Nutrition

Directions

  1. In a large skillet, saute beef and onions together until beef is browned.
  2. Drain beef and add to a large soup pot (this step can be skipped if you wish to brown the beef in the soup pot).
  3. Add tomato juice and simmer over medium heat.
  4. Add tomatoes (with their juice), crushing between fingers to break apart.
  5. Add kidney beans, chili powder (the entire 4 tablespoons may be a bit much for some people, so start out small and add to taste), and optional hot sauce.
  6. After mixture comes to a simmer, add baking soda (the baking soda will help cut down the acidity of the tomatoes).
  7. Simmer for about 20-30 minutes, adding water if necessary to thin out the chili.
  8. Taste for seasoning.
Most Helpful

3 5

This chili was ok but not our favorite.

5 5

We loved this! I used 2 huge onions instead of 3 medium, and used chopped tomatoes rather then whole. I also omitted the hot sauce (serving it to children) but otherwise left it as is, including the 4 tbsp. of chili powder. We enjoyed this with some fat free sour cream and a little cheese. I served it with blue cornbread. Even the kids ate it. Thanks for a really good chili recipe!

5 5

This is really good chili! I used less chili powder than called for, but added a little extra hot sauce. I didn't need any extra water at all. I also added a can of mixed beans as well as the can of kidney beans, just to boost the 'bean-count'! I served it hot and fresh, as well as froze some in serving-sized tupperware containers to defrost and take in lunches. It froze and defrosted perfectly! Thanks!