Best Ever Homemade Chili

"This recipe is a combination of 2 recipes and it's Delicious. Not too HOT and Not too MILD. Just right for a real Chili LOVER! Great on a COLD winter Day!"
photo by Donna Luckadoo photo by Donna Luckadoo
photo by Donna Luckadoo
Ready In:


  • 4 (12 ounce) cans pink kidney beans (drained)
  • 2 (12 ounce) cans chili hot beans (do not drain these)
  • 3 (8 ounce) cans tomato sauce
  • 1 (16 ounce) can diced tomatoes (drained)
  • 1 large onion (diced)
  • 1 small green pepper, diced (optional)
  • 1 teaspoon Emeril's Original Essence (optional) or 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon Tabasco sauce
  • 2 tablespoons medium chili powder or (1 1/4 ounce) envelopes chili seasoning mix
  • 1 (10 1/2 ounce) can campbell's tomato soup (do not add water)
  • 1 cup Heinz ketchup
  • 12 cup sugar (keeps the tomato sauce from being so tangy)
  • 2 lbs ground chuck (cooked and drained of all grease, I cook my Onions and Peppers with my Meat and then add the spices)


  • Cook the ground chuck, onions, & pepper until done.
  • Add spices to the mixture and mix well.
  • Place in a LARGE Soup kettle and add the Beans, Tomatoes and Sauce. Stir, then add the rest of the ingredients.
  • Cook on LOW to MED heat (no higher) for around 20 minutes, making sure you stir the bottom. (Beans may stick).
  • Serve with Mexican Cornbread or Crackers.
  • Enjoy!

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  1. Heather G.
    This was the most god awful chili we have EVER had the misfortune of eating, actually not even eating, just tasting because we couldn't get past the horrible flavor. Hey, if you like super sweet ketchup flavored meat stew, by all means go for it! I hardly ever leave reviews and never leave bad ones, but I had to make an exception for this. I would like to add, I am by far a novice in the kitchen, my poor hubby picked this atrocity out before I got up this morning. OP, you should be ashamed of yourself, calling this devil spawned recipe chili.


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