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    You are in: Home / Recipes / My Chili Recipe
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    My Chili

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 50 mins

    20 mins

    2 hrs 30 mins

    Hey Jude's Note:

    This is my chili and it's good. I serve this with cornbread.

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    Units: US | Metric


    1. 1
      Crumble beef into a 5-6 quart pot over medium heat; cook, stirring to break it up, until browned; add onion and cook until soft; stir in tomatoes and their liquid and break the tomatoes up with a spoon; stir in tomato purée, beans, Worcestershire, bitters, beer, garlic, bouillon cube, red pepper, bay leaves, chili powder, coriander, cumin, thyme, oregano and basil.
    2. 2
      Bring to a boil; reduce heat and simmer uncovered, stirring occasionally, until chili is thick and flavors are well blended, about 2 hours.
    3. 3
      Skim and discard fat and bay leaves.
    4. 4
      Serve in bowls with cheese, sour cream and onions.

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    Ratings & Reviews:

    • on October 03, 2005


      This is MY Gold Standard chili recipe as well..I found it in Sunset at least 20 years ago, called “Not- Just- Any -Chili –Chili”. You're wrong,'s not good, it's GREAT! I usually use part hot sausage (like Jimmy Dean) instead of all beef. I also find the 3 T. bitters a bit too much...1/2 that amount works for me. I've never found a 15 oz. can of tomato puree, so I add an entire 28 oz. can instead and a 28 oz. can of crushed tomatoes. Who needs left over puree? I also like a variety of beans...kidney, pinto, black, red...whatever. (Forgive us our sins, Texans.) Loving hot & spicy, I add chipotle in adobo and chopped jalapeno as well. My trick for eliminating the excess fat is to push the meat aside after browning and scoot a couple scrunched up paper towels around the pan bottom with a wooden spoon. Discard the towels and the grease goes bye bye. And, don't forget the hot pepper jelly with the cornbread! This is fine comfort food fare, and not just any ol' chili, by golly!

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    • on October 13, 2006


      I didn't add the kidney beans so decreased the amount of tomatoes added. (I just used one large fresh tomato.) Also took the other reviewer's suggestion and cut back on the bitters. I'm not sure I would make this again as there are some other chilis I like better, but it was a good warming meal for a cold day.

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    Nutritional Facts for My Chili

    Serving Size: 1 (599 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 430.2
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 3.6 g
    Cholesterol 93.8 mg
    Sodium 761.8 mg
    Total Carbohydrate 40.8 g
    Dietary Fiber 10.2 g
    Sugars 11.7 g
    Protein 43.3 g

    The following items or measurements are not included:

    aromatic bitters

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