Homemade Chili Recipes (2025)

Jackie H.
Silver Post Medal for All Time! 355Posts

November 2, 2016

Ingredients:

• 2 Tbsp olive oil
• 2 medium or 1 large onion, minced*
• 4 stalks celery, minced
• 1 large green pepper, minced
• 1 red pepper, minced
• 6 large cloves garlic, minced
• 3 lb lean ground beef
• 2 lb sweet or hot Italian sausages, remove casings
• 2 cans (14 oz) stewed tomatoes, Blended
• 2 cans (28 oz) crushed tomatoes with basil
• water
• 1 can refried beans with green chilies (helps thicken the texture and extra flavor)
• 1/2 tsp each salt, black pepper, Italian seasoning, basil, thyme, parsley, chili powder, cumin, garlic powder, onion powder, season salt or Old Bay Seasoning
• 2 bay leaf
• 4 tsp sugar
• 6 cans dark red kidney beans, drained and rinsed

*I used a food processor to mince all the vegetables.

Steps:

1. Using a large soup pot on medium, add the olive oil first and then all the minced vegetables. Saute these until golden.


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2. Add the ground beef and loose sausage meat, stirring and breaking down all the meat until it is crumbled. Cook and mix well with the vegetables. Drain off any excess fat.





3. After blending the stewed tomatoes, add them to the pot. Then add the large cans of crushed tomatoes. Add one large can of water and one small can of water, by rinsing these cans with hot water.

4. Stirring while this comes to a boil. Add all your seasonings. Let this boil, then turn down to a medium and cover. Simmer for about three hours, stirring frequently. If it starts to stick, turn down a bit more. If it seems too thick, add a 1/2 cup of water (each time it gets thick).

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5. Then add the cans of drained beans. Stir them in. Bring to a boil and then turn down to a simmer. I put this on a lowest simmer all night long. If you don't have an option of a simmer plate on your stove, you can simmer a pot overnight in a warm oven. At 225 degrees F. It acts like a crock pot.
6. I serve my chili over a bed of white long grain rice, or on a bed of tortilla chips and topped with chips. You can also top your chili with shredded Mexican cheese.

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R Barbara
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September 26, 2011

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Robin
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Robin
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Cricket
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March 19, 2011

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February 15, 2007

I am looking for a recipe for chili like the kind Junior's puts on its burgers and fries.

Thanks,
GK from Winnipeg, Canada

I'm a Winnipegger living in California and Junior's is one of the places I miss the most ! Hope someone out there has that recipe !!!

Good luck, folks... I'm down in the US Southland and have never heard of Junior's, but if I could taste it I could probably come close to duplicating it. What can you identify in it? Is it sweet, hot and spicy, is there a hint of vinegar? Heavy on tomato or mustard?

Is the meat all beef, or does it seem to contain pork or chicken or something? There's a guy near my town who makes hotdog chili without meat using potatoes, and a lot of folks like it (I was not impressed, but then I make the best hotdog chili on the planet).

Junior's chili

30 ml (2 tbsp) olive oil
2 yellow onions, finely minced
4 garlic cloves, minced
1 kg (2 lbs) lean ground beef
30 ml (2 tbsp) chili powder
15 ml (1 tbsp) ground cumin
15 ml (1 tbsp) dried oregano leaves
10 ml (2 tsp) unsweetened cocoa powder
10 ml (2 tsp) salt
5 ml (1 tsp) celery seeds
5 ml (1 tsp) turmeric
5 ml (1 tsp) cinnamon
2 ml (1/2 tsp) hot red pepper flakes
500 ml (2 cups) tomato juice
500 ml (2 cups) canned beef broth

60 ml (1/4 cup) cornmeal
Heat oil in Dutch oven set over medium heat. Add onion and garlic and saute until translucent, stirring occasionally, about 10 minutes.

Add ground beef and cook until brown, stirring frequently, about 8 minutes.

Combine chili powder with ground cumin, oregano, cocoa, salt, celery seeds, turmeric, cinnamon and hot red pepper flakes. Mix into ground beef and stir for 3 minutes. Add tomato juice and broth and bring to a boil, stirring occasionally.

Reduce heat and simmer until liquid is reduced by 1/3, about 1 1/2 hours. Add cornmeal and stir for 2 minutes.

Can be prepared ahead. Cool slightly, then cover and freeze in airtight container up to 2 months or refrigerate up to 3 days. Warm over medium-low heat.

August 18, 2009

I use my family chili recipe handed down four generations.
Cincinnati Chili (where my g.grandmother lived)
2 lg. cans Franco American Spaghetti

1 large cut up onion
4 cans dk red kidney beans
4 cans tomatoes (I prefer stewed)
2 lbs. ground beef (cooked and drained)
Sugar to taste

In one large kettle, add all ingredients and stir together. Cook until onions are clear.
If you use stewed tomatoes, it has bell peppers in it and that tastes extra good which is modifying the recipe to suit myself. I add sugar to taste in my own bowl as some members of family likes to add chili powder for variety in their own bowl. The leftovers are even better the next day.

This a chili recipe that my mom handed down to me and everyone loves it! What's even better is that it is so easy and the ingredients are simple:

3 cans of beans of your choice (15 oz. and you can even substitute canned corn for one of them, I prefer dark red kidney beans)
2 15oz. cans stewed tomatoes
15oz. can tomato sauce
pinch of red chili pepper (depending on how spicy you want it)
1- 1 1/2 lbs. ground beef
1 onion
2 tbsp. chili powder (you might need to add more so do a taste test)
salt to taste

Cook hamburger and onion in deep pan. Reduce heat to simmer and drain fat. Add salt and chili powder. Add beans, stewed tomatoes, and tomato sauce and stir. Let simmer. If the sauce is too thin, I bring it to a boil and add cornstarch.
Enjoy!

1 lb. Ground Beef and 1 large Onion. Brown then add 1 6 0z. can tomato paste and fill that can with 3 cans water. 1 tbsp. Chili powder, salt to taste and spaghetti spices. Cook till thick and then add 1 can Red Kidney Beans. Quick and easy. I serve over Rice or Elbows. My mom always doubled the recipe and had first with rice and a few days later over elbows. Delish. Quick and Easy.

This is our favorite. Brown ground beef, adding in chili powder and cumin to taste. You can saute your diced onions in with ground beef if you want.

Put browned meat into crockpot along with 2 big cans of tomato sauce, one can of diced tomatoes with jalapenos, 3 to 4 cans mild chili beans, package of chili-o, more cumin and chili powder till right taste for your family. Let simmer in crockpot 2 hours on high 4 on low till tastes have melded.

I think my Mom's is the easiest of all, and I love it. I serve it with rice, spaghetti, or plain in a bowl with cornbread.

Brown 1/3 to 1 pound ground beef, then drain and rinse with hot water to take away all fat. I use less, Mom used more.
You can also chop and saute an onion, that's optional. Add one can of chili beans (same aisle, same price as other beans, sometimes marked "beans in chili gravy") and one can of chopped tomatoes.

Cook till it's all hot and you're ready to eat. Try this one, I think you'll like it. A friend of mine just mixes the chili beans and the tomatoes, then adds rice. No meat at all.

I would like to thank everyone for the delicious chili recipes. Will try all of them once, then see which one(s) fit my family the best. Thanks so much.

October 28, 2011

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