My Tried-and-True Chili Recipe

For over 20 years, I've made chili the same way, and after a lot of trial and error, this recipe has proven to be a hit with my family and friends. It’s one of my son Clayton’s favorite foods, and I've received many compliments on it from others. Though chili isn't my favorite dish, I love making it because I enjoy cooking meals that people love.

When I first started, I only used chili beans, but over time I added kidney beans, and now we prefer a combination of both. While I don’t follow a strict recipe, here’s how I typically make my chili. It’s a hearty, flavorful dish that tastes even better the next day and freezes beautifully.

Ingredients:

• 2 lbs ground beef

• 1 large onion, chopped

• Salt and pepper (to taste)

• 46 oz (1 large can) tomato juice

• 40 oz (1 can) Brooks Chili Beans, Mild (my preferred brand)

• 15.5 oz (1 can) dark red kidney beans, drained

• 15.5 oz (1 can) light red kidney beans, drained

• 2-3 cans (14.5 oz each) chili-ready diced tomatoes (or regular diced tomatoes if that’s what you have)

• 2-3 tablespoons chili powder (adjust to taste)

• 1/2 cup ketchup (adjust to taste)

• Optional: A tablespoon or two (give or take) of sugar

• Optional: water or broth (if you need to thin the chili out)

Toppings:

• Sour cream

• Shredded cheddar cheese

• Cheese crackers or saltine crackers

Directions:

1. Brown the beef and onions:
   Chop a large onion and brown 2 pounds of ground beef with the onion in a skillet. Season with salt and pepper to taste. Once fully browned, drain any excess grease.

2. Prepare the chili base:
   While the meat is cooking, pour a 64 oz can of tomato juice into a large soup pot. Add the chili beans, kidney beans, and diced tomatoes. Stir in 2-3 tablespoons of chili powder, adjusting the amount to your taste.

3. Combine the ingredients:
   Add the browned beef and onions to the pot with the tomato juice and beans. Stir everything together.

4. Add ketchup for flavor:
   Squeeze in about 1/2 cup of ketchup (adjust to your taste). This adds a touch of sweetness and enhances the flavor. If for some reason the chili tastes a bit bitter (this can sometimes happen with onions), I occasionally add a teaspoon of sugar to balance it out.

5. Simmer and cook:
   Bring the chili to a simmer over medium heat. Once it starts simmering, reduce the heat to low and let it cook for as long as you like—the longer, the better! Stir occasionally to prevent sticking.

6. Adjust consistency:
   If the chili is too thick, add a little water or broth to thin it out. If you prefer a heartier texture, leave it as is.

7. Serve and enjoy:
   Ladle the chili into bowls and top with sour cream, shredded cheddar cheese, and crackers. It tastes even better the next day, and you can freeze any leftovers for future meals!

Bonus: Crockpot Option: If you prefer to use a slow cooker, there’s no need to get out your soup pot. Simply combine all the ingredients directly in your crockpot, then add the browned beef and onions. Cook on low for 4-6 hours or all day if you want. It’s a great make-ahead meal!

Watch my video making this chili, just click here: https: //www.youtube.com/watch?v=gVEP8uvD9oM&t=1s

As always, Thank you so much for taking the time to read my blog! If you make this chili or have any suggestions, or want to share how you make your chili, please comment below!

Love, Tracy