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Homestyle Chili

This is my favorite traditional style chili. It’s great when eating a big bowl of it topped with cheddar cheese or using as a topping for chili dogs, chili fries, chili-cheese nachos, etc. This recipe makes a big batch so I always freeze some for later!

Homestyle Chili

0 from 0 votes
Recipe by Jennifer Cuisine: American, SouthwesternDifficulty: Easy
Servings

10-12

servings
Prep time

45

minutes
Cooking time

3

hours 
Calories

300

kcal

This is my favorite traditional style chili. It’s great when eating a big bowl of it topped with cheddar cheese or using as a topping for chili dogs, chili fries, chili-cheese nachos, etc. This recipe makes a big batch so I always freeze some for later!

Ingredients

  • 2 tbsp olive oil

  • 2-1/2 lbs lean ground beef

  • Cavender’s Greek Seasoning (or seasoned salt) and freshly ground black pepper

  • 1 tbsp Worcestershire sauce

  • 1 tsp crushed red pepper flakes

  • 6-8 cloves garlic, minced

  • 2 stalks celery, diced

  • 1 large onion, diced

  • 1 green bell pepper, diced

  • 3 cans / 14.5 oz each stewed tomatoes, cut up, juice reserved

  • 1 can / 10 oz Rotel

  • 1 can / 15 oz tomato sauce

  • 1 cup water

  • 2 packets / 1.25 oz each McCormick Mild Chili Seasoning Mix

  • 2 tbsp brown sugar

  • 1/2 tsp salt

  • 1/2 tsp freshly ground black pepper

  • 1/4 tsp cayenne pepper

  • 1 can / 15 oz kidney beans, drained

  • 1 can / 15 oz pinto beans, drained

  • 2 tbsp white vinegar

  • Toppings
  • Saltine crackers

  • sharp cheddar cheese

Directions

  • Heat olive oil in a large pot or Dutch oven over medium-high heat.
  • Press ground beef into the hot oil to form one large patty; let the bottom brown, 8-10 minutes.
  • Stir and break up the ground beef into crumbles.
  • Season with Greek seasoning or seasoned salt, freshly ground black pepper, Worcestershire sauce, and crushed red pepper flakes.
  • Cook until no longer pink (about 5 minutes more.)
  • Drain.
  • Return meat to the pot, stir in celery, onion, and green bell pepper.
  • Cook until onion is translucent (about 5 minutes more.)
  • Add in minced garlic and cook for 1 minute.
  • Pour in cut-up stewed tomatoes with their juices, Rotel, tomato sauce, and water.
  • Stir in chili seasoning packets, brown sugar, salt, pepper, and cayenne pepper.
  • Bring to a boil, mix in kidney and pinto beans.
  • Reduce heat to low and simmer for 2-1/2 to 3 hours stirring occasionally with the lid slightly ajar.
  • Stir vinegar into chili.
  • Serve with sharp cheddar cheese and saltine crackers. (I prefer oyster crackers.)

Notes

  • If I have them on hand, I like to add in diced red bell pepper and diced zucchini with the vegetables for more flavor and nutrition! πŸ™‚

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Homestyle Chili

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