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There is nothing more comforting and delicious than a big bowl of chili on a cold rainy day. I have been perfecting this recipe for 12 years. It took me many batches to find just the right combination of flavors but I think I’ve finally done it. My family and friends love this chili and so do I. I start cooking the chili in the morning because I love slow cooking in my Dutch oven on the stovetop or inside the oven all day. Cooking slowly gives the flavors time to mingle, the meat will be tender and shredded and your house will smell wonderful! I serve this with fresh cornbread and honey butter.



  • 1 1/2 lbs of stew meat, diced into chunks
  • 1-2 tsp olive oil
  • 1 medium onion, diced
  • 1 stalk of celery, diced
  • 6 cloves of garlic, chopped
  • 1/2 red, yellow, or orange bell pepper, diced
  • 1/2 jalapeno, diced (optional)
  • 2 16 oz cans diced tomatoes
  • 2 tsp cumin powder
  • 3 tbsp chili powder
  • 1 tsp black pepper
  • 2 tsp salt
  • 1/2 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp sugar
  • 2 tbsp vinegar
  • 1 7 oz can of whole green chiles, diced
  • 2 15 oz cans of tomato sauce
  • 1 16 oz kidney or black beans, rinsed & drained
  • 2 16 oz can chili or pinto beans (rinse pinto)

How to Make Chili

Heat olive oil in a large Dutch oven. Once the pot is hot, add beef and cook for 2-3 minutes, stirring occasionally then add onions, celery, pepper, garlic, and jalapeno (if using).


Sauté for about 3-4 minutes before adding tomatoes, tomato sauce, green chiles, and beans.

Add all spices and vinegar, stir and either cook covered on low heat on the stovetop, on low in your crockpot; or at 250 degrees in the oven. Cook all day stirring throughout the day if you can. Don’t forget to take out the bay leaf before serving. Enjoy!


  • Shredded cheese
  • Sliced green onion
  • Sour cream
  • Saltine Crackers
  • Hot sauce


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  1. Thank you Pam! I have been looking on line at chili recipes all week and this one looks great! Will definitely try it for a superbowl chili cook off:) You rock!

  2. Was looking a long time for a chili recipe, this one hit just the right spot 🙂

    I had a day off work, woke up in the morning and cooked the chili slowly (just like you do), was really the best, gonna make it a lot more times.

    Keep up the good job!

  3. This is the best chili recipe I’ve ever made. I have made it for my family two times already and they keep asking me to make it again!

  4. I was just wondering how much does this make. I have a crockpot but it’s on the smaller side and was thinking I may need to cut the recipe in half. Thank you.

    1. Donna,

      You add the bay leaf when you add the other spices and vinegar. If your bay leaves are very small, using two might be a good idea.

      I hope this helps.


  5. Hoping to make this for dinner tonight or tomorrow, but have a question first. You mention it can be cooked on low in a crock pot “all day”, but how long is that exactly? Like 8 hours? Less/more?