I've named this chili after my daughter since she was 3 years old. When I first served it to her, I thought "she won't eat it because she's too young to appreciate the bold flavors", but boy was I wrong. She gobbled it up and asked for seconds. And she would do the same each time I made it. It's still a favorite of hers even now that she's a teenager. I've made other chili's, but I always go back to this one.
My Private Note
Units: US | Metric
- 3 medium onions
- 10 garlic cloves
- 2 tablespoons vegetable oil
- 3 lbs lean ground beef
- 1 tablespoon sugar
- 4 -5 tablespoons chili powder
- 1/4-1/2 teaspoon cayenne pepper (or to taste)
- 1 tablespoon cumin
- 1 1/2 teaspoons dried oregano
- salt & freshly ground black pepper, to taste
- 3 tablespoons cornflour
- 3 (3 ounce) cans chopped mild green chilies
- 2 (16 ounce) cans red kidney beans, drained
- 1 (29 ounce) can whole tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 2 cups beef broth
- grated monterey jack cheese (optional, for topping)
- diced red onion (optional, for topping)
- sour cream (optional, for topping)
- chopped green chili (optional, for topping)
- 1Chop onions into 1/2" dice. Mince the garlic. Heat oil in a large, heavy non-aluminum pot over medium-high heat until hot but not smoking. Saute the chopped onions for about 3 minutes, stirring until the onions are translucent. Add the garlic and saute for about 2 minutes, being careful not to scorch the garlic (over browning will make the garlic bitter).
- 2In a small bowl, mix together the sugar, chili powder, cayenne, cumin, oregano, salt, pepper, and cornflour, set aside.
- 3To your pot, add the ground beef and sear, breaking up any large chunks of beef with a spoon.
- 4Sprinkle the seasoning mixture over the meat, reduce the heat to medium, and stir to help release flavor of the spices.
- 5Add the chopped chilies, kidney beans, canned tomatoes with their liquid, tomato paste, and beef broth. Stir well, breaking up tomatoes with a spoon, or with your hands. If breaking them up with your hands, be sure to immerse the tomatoes into the juice when breaking them up so you won't squirt yourself with the tomato juice.
- 6Bring the chili to a boil, raising the heat if necessary. Reduce the heat to low and simmer the chili for 2 - 3 hours, stirring every so often, until reduced to the consistency of your choice.
- 7Serve with grated cheese, diced red onions, sour cream, and chopped green chilies to top, if desired. Serve with nachos if desired to scoop up the chili.
- 8NOTE: Because this serves 8-10, I always freeze the rest for quick weeknight meals, or for a topping for oven nachos. Yum.
- 9NOTE: I don't like my chili too thick, therefore I sometimes add water to loosen it up, and/or I cut the ground beef to 2 lb instead of 3.
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Nutritional Facts for Veronica's Chili
Serving Size: 1 (516 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 574.8
- Calories from Fat 201
- Total Fat 22.3 g
- Saturated Fat 7.7 g
- Cholesterol 110.5 mg
- Sodium 958.9 mg
- Total Carbohydrate 47.1 g
- Dietary Fiber 13.5 g
- Sugars 10.5 g
- Protein 48.3 g