Pamela's Southern California Beef Chili

READY IN: 1hr 20mins
Recipe by Pamela Bennett

I created this years ago for my husband and his family. I entered it in a Chili cook off on IVILLAGE several years ago and it was printed on their web site. It also came in second in a Elks Lodge Chili Cook off. I've given the recipe as a gift for the holidays too. Just place the spices in a pretty jar, then put everything in a basket along with nicely printed instructions. BEWARE! This recipe is hot!

Top Review by Ranch mom

This was very good. I used 2 lbs of ground beef, because that is what I had on hand. I did use 8 garlic cloves and added 3 finely chopped jalapenos and cut the ceyenne pepper to 2 tsps. I added a little garlic salt to taste and a little sugar, to take the acidity from the garden tomatoes that I used.. I also added 1 1/2 cups of beef broth, because it seemed very thick, maybe because I used fresh tomatoes. I will make this again and it was great the next day!

Ingredients Nutrition


  1. In large Dutch Oven add the oil. Cut beef into bite size pieces. Add beef, garlic and onion and sauté until medium brown. Halfway through the sauté process, add Chili powder, Cayenne Pepper, dried, crushed peppers, Cumin, Paprika, White pepper. Once browned, add Cilantro, parsley, tomatoes, and beans. Simmer on medium/low heat for at least 1-1/2 hours. This Chili tastes best the next day, as the spices have had a chance to really take flavor! I serve this with grated cheese, sour cream, and fresh chopped onions, soda crackers or flour tortillas.

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