Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

The best beef chili in my book. Freezes well.

Ingredients Nutrition


  1. In a large Dutch oven, cook the beef and next 3 ingredients over medium heat until meat is browned and vegetables are tender; drain.
  2. Stir in the beans and remaining ingredients,except for additional onions and cheddar cheese.
  3. Bring to a boil; reduce heat; simmer uncovered, for 30 minutes or until chili reaches desired thickness.
  4. Ladle into serving bowls; garnish with chopped onion and cheddar cheese, if desired.
Most Helpful

We raked and burned leaves all day Saturday. I made this chili the night before. We had worked up quite an appetite and it really hit the spot. Highly seasoned and very delicious. It makes quite a lot so I froze half for us to have later on. The only ingredient I left out was the browning sauce--not real sure what that is, but the flavor wasn't missing anything.

ainsleydoll November 24, 2002

This chili is awesome. Best I have ever had. I had my brothers, sister and all their families over so I had a big crowd to feed. This was perfect. Makes lots. Spicy flavor and I set out bowls of chopped onions and shredded cheese for those who wanted to add that on top. Very yummy.

cydney February 24, 2003

Superb chili recipe. My family raved about it. I used 3 cans of kidney beans because we like a lot of beans in our chili. The seasoning was spicy and full-flavored. Very hearty and robust. This is a good recipe for cooking for the freezer too. Thanks for posting.

jerri822 January 21, 2003