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

5 5

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.

5 5

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.

5 5

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.