Mild & Meaty Chili

"This is a family favorite. Guests have always loved it, too. It has a great texture and mild taste (without the chiles). To turn up the heat, add the chiles and increase the hot pepper sauce to taste. I often double or even triple the recipe. I modified this recipe from a pillsbury cookbook I received at my bridal shower 16 years ago...and I've been making it ever since! Enjoy!"
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Ready In:
2hrs 25mins




  • In a large sauce pan or pot, brown ground beef with onion; drain. (While the beef is browning, chop veggies, etc.)
  • Add remaining ingredients, EXCEPT kidney beans, to the ground beef and onion.
  • Bring to a boil then reduce heat to low.
  • Cover and simmer for about 90 minutes. (stir occasionally to avoid any chili sticking on the bottom of the pot.).
  • Stir in undrained kidney beans and simmer until heated through (about 15 minutes).
  • **For a smoother chili (my preference) I pour the 28oz. can of tomatoes into my "ultmate chopper" (mini food processor) and blend em up. I also chop the onions and peppers quite small. This minimizes chunks which makes it more "kid-friendly.".

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  1. Our family <3's it and it is the only chili recipe we use. We serve over rice, it is good w/ out but it makes it that much better!!
  2. What an excellent basic chili recipe! We just made a few additions due to personal preferences: 1) we thought it needed a tad more heat, so we added a sprinkle of ancho chili powder; and 2) it was missing a smoky element for our tastes, so we added a bit more cumin and a touch if liquid smoke.


4 kids & a fabulous dh keep me very busy! I love to sing and read and write in my "spare time" LOL I'm looking forward to making more recipes from the zaar. This is my only "GoTo" site for recipes cuz it never fails me. I tell all my friends about it. Love it!!
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