Best Ever Homemade Chili

Recipe by Donna Luckadoo
READY IN: 35mins


  • 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)
  • 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!