My Chili

READY IN: 2hrs 50mins
Recipe by Hey Jude

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

Top Review by San Marcos Sunshine

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!

Ingredients Nutrition


  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. Bring to a boil; reduce heat and simmer uncovered, stirring occasionally, until chili is thick and flavors are well blended, about 2 hours.
  3. Skim and discard fat and bay leaves.
  4. Serve in bowls with cheese, sour cream and onions.

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