Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

This is a really beefy chili, and makes a great, hearty meal on a cool evening.It's not a terribly spicy version, but if you want to turn up the heat, add some cayenne along with the other spices. I often add more seasoning at the end of the simmering time to suit whomever I'm serving. I probably get more requests to make this than anything except my gumbo. This also freezes beautifully (if you have any left!). I hope you enjoy it as much as I do!

Ingredients Nutrition


  1. In a large Dutch oven, heat the oil.
  2. Add the beef and brown.
  3. Remove the beef, leaving about 1 tablespoon of fat in the pan.
  4. Add the onions, and cook, covered, over low heat for about 5 minutes.
  5. Uncover, raise the heat to medium, and cook until the onions are evenly browned (but not burned).
  6. Sprinkle the flour over the onions, and cook for another minute.
  7. Add the browned beef, tomatoes, tomato paste, pepper, garlic, broth, chili powder, cumin, oregano, salt, and vinegar to the onions.
  8. Bring to a boil, then lower the heat and simmer, covered 1 1/2 hours, stirring occasionally.
  9. If the chili gets too thick, you may add some water or broth to thin.
  10. Taste the chili, and add more seasonings to adjust to your taste.
  11. Add the bell pepper, and continue to simmer for 15 more minutes.
  12. Add the beans and simmer for an additional 5 minutes.
  13. Serve in heated bowls and top with sour cream and green onions, if using.


Most Helpful

Great chili. Simple and good. This really hit the spot on a gray and cloudy day. Thanks Ingrid. Made for Please Review My Recipe Tag.

lazyme September 02, 2011

Although I usually make a vegetarian chili (& enough for freezing, then add meat, if wanted, when reheating) I decided to go the whole route with this one & included the ground beef! Served up enough for 2 of us & froze the rest in 2 packets! Very tasty, very satisfying & very easy to make ~ A very nice keeper recipe! [Made & reviewed for one of my adoptees in the current Pick A Chef event]

Sydney Mike April 15, 2010

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