Thick & Meaty Chili

Fall is here and that means it is “Chili Time”.  It is the perfect food for football watching, cool evenings, bonfires, hayrides, anytime!   When I make chili, I usually make an extra large pot so there will be plenty to freeze.  Making your own convenience food tastes better, is healthier, and cheaper!  With chili made ahead and frozen, you have just what you need for a quick meal, the topping for a chili dog, or addition to a taco salad.  My family likes chili served on top of spaghetti noodles & topped with cheddar cheese.  I like it on top of Fritos and topped with cheese & sour cream.

You can freeze soups or chili in plastic freezer containers or freezer bags, but I always freeze in quart jars.  Just be sure you leave plenty of room at the top.  The jar contents will expand as it freezes, the jar will break if over filled.  When ready to use, you can let it thaw on its own, or if you’re in a hurry, just microwave.

This chili recipe doesn’t have any special ingredients or uniqueness.  It is just a good basic, meaty chili that works on its own or with other ingredients.  It can easily be tweaked to your tastes.  Like spicier chili?  Add more cayenne or other peppers.  Like it milder?  Use regular tomatoes instead of Rotel.  Like a thinner chili?  Add water or tomato juice.

However you like it, you can’t beat a food that is so incredibly versatile!

chili 018


  • 2 pounds ground chuck
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 (10 ounce) can Rotel diced tomatoes
  • 1 (28 ounce) can crushed tomatoes
  • 2 (8 ounce) cans tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 (14 ounce) can ranch style beans
  • 2 (14 ounce) can kidney beans
  • 3 tablespoons chili powder
  • 1 1/2 teaspoons garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon cumin



Brown the beef with onions and peppers.

When cooked through, drain well.

Add all the other ingredients into the pot.

Cook until flavors are combined and heated through, though the longer it simmers, the better the flavor.

(If chili is too thick, you can add a cup or two of water and increase spices as needed).

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