Go Back
–+ servings
Chili
Print

Chili

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 8
Author Pam - For the Love of Cooking

Equipment

  • Large Dutch oven

Ingredients

  • 1 tbsp olive oil
  • 1½ lbs of beef chuck roast diced into chunks
  • 1 medium onion diced
  • 1 stalk of celery diced
  • ½ red yellow, or orange bell pepper, diced
  • ½ jalapeno diced (optional)
  • 6 cloves of garlic chopped
  • 3 tbsp chili powder
  • 2 tsp cumin
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp sugar
  • ½ tsp oregano
  • 2 (15-oz) cans of diced tomatoes
  • 2 (15-oz) cans of tomato sauce
  • 2 (15-oz) cans chili or pinto beans (rinse the pinto beans)
  • 1 (15-oz) can kidney or black beans, rinsed & drained
  • 1 (7-oz) can of whole green chiles, diced
  • 2 tbsp vinegar
  • 1 bay leaf

Toppings:

  • Cheddar cheese shredded
  • Sour cream
  • Green onions
  • Hot sauce

Instructions

  • Heat olive oil in a large Dutch oven. Once the pot is hot, add beef and cook for 2-3 minutes, stirring occasionally.
  • Add the onion, celery, bell pepper, jalapeno, garlic, chili powder, cumin, salt, black pepper, garlic powder, sugar, and oregano. Cook, stirring often, for about 3-4 minutes.
  • Add the diced tomatoes, tomato sauce, chili (or pinto) beans, kidney (or black beans), green chiles, vinegar, and bay leaf, and stir to combine.
  • Simmer, covered on low heat on the stovetop or at 275 degrees in the oven, for 4-5 hours, stirring throughout the day if you can.
  • Remove the bay leaf, taste, and re-season if needed.
  • Ladle into bowls and serve with cheddar cheese, sour cream, green onions, and hot sauce, if desired. Enjoy.