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The Perfect Chili Recipe For Spicy Food Lovers
Eleanor Craig
This Perfect Chili Recipe is easy to prepare and freezes beautifully. If you aren't a hot and spicy fan, tone down the peppers to suit you.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
1
hour
hr
50
minutes
mins
Total Time
2
hours
hrs
5
minutes
mins
Course
Main Course
Cuisine
Tex-Mex
Servings
10
people
Calories
423
kcal
Ingredients
US Customary
Metric
1x
2x
3x
2
pounds
ground beef (minced beef)
-
browned and drained
3
cloves
garlic
-
minced
1
large
yellow onion
-
chopped
29
ounces
ketchup (tomato sauce Australia and UK)
56
ounces
tomato
-
canned with liquid
32
ounces
pinto beans
2
tablespoons
cayenne pepper
1
teaspoon
red pepper flakes
1
tablespoon
chili powder (chilli powder in British English)
1
teaspoon
beef stock (beef broth or beef bouillon)
1
tablespoon
oregano
-
dried
2
tablespoons
salt
Instructions
Brown the ground chuck in an 8-quart stockpot and drain off the fat.
Add the chopped onion and garlic, but do not brown it.
Add the tomato sauce.
Chop the tomatoes and remove the stem end and add to the pot.
Add the pinto beans and liquid.
Add the spices.
Put the lid on the stockpot and simmer on low for one and one half hours.
Notes
Make sure that you have your choice of cool beverages when you serve this. You’re gonna need them.
Nutrition
Calories:
423
kcal
Carbohydrates:
37
g
Protein:
27
g
Fat:
20
g
Saturated Fat:
7
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
8
g
Trans Fat:
1
g
Cholesterol:
64
mg
Sodium:
1874
mg
Potassium:
1333
mg
Fiber:
12
g
Sugar:
8
g
Vitamin A:
2400
IU
Vitamin C:
30
mg
Calcium:
104
mg
Iron:
5
mg
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