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This is a winter staple for me and mine.....very flavorful. Has just sort of evolved out of a basic knowledge of how to make chili. And for some reason, it seems to get even better after having been frozen. So I frequently make a double batch and freeze half. Made as below, it is a pretty spicy chili. I'm giving the recipe with ground sirloin, which is wonderful, but I frequently make it with ground turkey and that is fabulous too! For chili purists, you can also used cubed beef! For posting purposes, I've been pretty specific with measurments & ingredients....but this is a very loose recipe. I've left out the meat and added extra beans, corn and carrots for a vegetarian chili before (Excellent!).....I have a friend who adds mushrooms to the mix....sometimes I use black beans or add 1/2 a bottle of beer...a yellow bell pepper can add some more color.....you get the idea....play around with it and make it your own! I think the key is using quality ingredients such as organic beans and vegetables when possible, good, fresh spices and allowing the chili to simmer for a nice long time (never less than an hour)!
bowls o ...
Units: US | Metric
Serving Size: 1 (281 g)
Servings Per Recipe: 12