Easy Homemade Chili

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I just love homemade chili, especially when my Husband makes it! I get to just sit back and enjoy the wonderful aroma of the homemade chili coming from the kitchen, and since he is doing the cooking, there is no clean up on my part! Isn’t he the sweetest man? The best part is when he brings me a steaming bowl of homemade chili, right to my eager hands. I can’t wait.


  • 2 pounds ground beef or chili meat
  • 2 medium bell peppers
  • 3 medium onions
  • 3 jalapeño peppers (more if you like it very hot!)
  • 3 14 ounce cans of sliced or diced tomatoes
  • 2 small cans tomato paste
  • 5 tablespoons of chili powder
  • 1 tablespoon of minced garlic
  • 2 tablespoons of sugar
  • 1 tablespoon sea salt

Brown your two pounds of ground beefmag-glass_10x10.gif , over medium heat, stirring with fork or slotted spoon to make it crumbly. Drain the browned ground beef thoroughly. Place into a large stew pot.

Wash and remove the seeds from the bell peppers. Cut into small pieces and put into the stew pot with the cooked, drained ground beef, peel and wash the 3 onions, cut them into small pieces and add these to the pot. Wash the jalapeños and slice in half , remove seeds for a milder chili, leave seeds in for a hotter chili. Cut the jalapeños into small pieces and add these to the pot.

Add the three cans of sliced/diced tomatoes, juice and all. Add the two small cans of tomato paste. Add the chili powder, the minced garlic, salt and the sugar. Place your homemade chili over medium heat, and bring the homemade chili to a rolling boil, stirring every few minutes. Boil for about 10 minutes, then reduce heat, cover and simmer until the vegetables are tender and the onions are translucent. Be sure to stir often, to prevent the homemade chili from sticking to the pan.

Stir and taste often, if more chili powder is needed, add the chili powder a little bit at a time and let it simmer a few minutes before tasting again.

The longer that you let the homemade chili simmer, the better it will taste. It is O.K. if the vegetables cook away, as the flavor will be spread through out the homemade chili.

DO NOT add any water. The vegetables in the homemade chili recipe will produce all of the liquid that you need for a rich, thick and hearty chili.


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