Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

I developed this recipe as an "improvement" on my Mom's recipe. (Sorry, I didn't like kidney beans, Mom!) It's easy to make and you can reduce the fat and calories by using less ground beef. This is a very adaptable recipe; you control the spices/heat and consistency to your taste. Very filling, and if possible, make a day ahead of time, refrigerate, and reheat (or put in crock pot) because it's even better the next day! Tastes great with cornbread. Freezes well.

Ingredients Nutrition

Directions

  1. In large skillet, brown the ground beef, chopped green pepper and chopped onion til beef is cooked thoroughly. Drain off fat and put meat mixture in large kettle.
  2. In blender or food processor, blend the 6 oz can of tomato paste with 3 (6 oz) cans of water. Add this to the meat mixture in the kettle. Then add the chili beans and the canned diced tomatoes with juice and mix well.
  3. Add cumin, chili powder and hot sauce to taste. (Cilantro is optional) Start with 1 1/2 teaspoon of cumin and chili powder, a few shakes of hot sauce, and add as needed as the chili cooks. (You need to keep tasting as the chili cooks to adjust to your tastes.)
  4. At this point, the chili will be very thick, so add water as needed. I usually add a few cups of water, bring to a boil, reduce heat and simmer, covered for an hour or two. Stir occasionally. Taste occasionally and add spices if needed.
  5. Remove lid and allow chili to cook down to desired consistency. (Some people like their chili with more liquid; some like it thicker. You can always add more water and cook a little longer if chili is too thick for your tastes.).