My Favorite Chili

READY IN: 4hrs
Recipe by Kim127

This is the only chili recipe I've used for the last 8 years or so. I think its pretty outstanding. I vary the hot ingredients depending on who will be eating it and the mood I'm in. I've also used ground venison and it was just as good.

Top Review by LKAFraz

I have made this twice now using both 99/1 ground turkey breast and 96/4 lean ground beef and both have been fabulous. Whether right off the stove or re-heated the next day, this is GOOD EAT'IN! Being from Texas, both my husband and I are pretty critical when it comes to chili recipes. Here are some changes/substitutions that I did make: doubled the garlic, substituted canola for vegetable, used half of a large jalapeno, used onion powder rather than salt, and substituted agave nectar for honey. For the beer, I used 1/2 bottle of Shiner Bock Bohemian Black Lager....very tasty chili and will be using it many times in the future. Thanks for sharing!

Ingredients Nutrition


  1. In a large kettle, stir fry the onion, green pepper, celery and garlic in the vegetable oil for about 8 minutes or until tender.
  2. Add the ground beef and cook until done.
  3. Drain.
  4. Return meat to kettle, add remainder of ingredients (and kidney beans) and enough water to come to the top of the chili ingredients.
  5. Stir til mixed completely.
  6. Simmer on low heat, uncovered for at least 3 hours.
  7. Top with cheddar cheese and sour cream if desired.

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