Tidbits: This chili is better when aged. What do I mean by this? The longer the flavors mingle, the better it gets! As leftovers, this chili is tops. If you can, try to make it at least a day ahead of time. You can warm it up in a crock pot for parties. To keep it vegetarian – just add more beans or vegetarian crumbles 🙂 Also, I’m not a bean fan, so I only add one can with its juice. If you just love beans, you can add as many as you want. Just make sure to drain all but ONE can.

3 lbs. of ground meat (can be turkey,  can be beef, can be sausage, can be vegeterian crumbles, can be a mix of all of the above)

1 15 oz. can of spicy chili beans

2 28 oz. cans of diced tomatoes with juice

1 6 oz. can of tomato paste

mustard (any kind, I use yellow. Make sure to get enough to completely cover the meat.)

1 large onion

1 green bell pepper

1 red bell pepper

4 cubes of beef bouillon

1/2 cup of beer

3 Tbsp – 1/4 cup chili powder (this one is really up to your preference)

1 Tbsp Worcestershire sauce

1 Tbsp or more of minced garlic

1 Tbsp dried oregano

2 heaping Tbsp of cumin

2 tsp. of hot pepper sauce (I use Frank’s)

1 tsp. of dried basil

1 tsp. salt

1 tsp. of black pepper

1 tsp. cayenne pepper

1 tsp. paprika

3 Tbsp. brown sugar

Cheddar Cheese


1. Brown the meat together. Drain excess grease.

2. Squirt mustard on top of meat. Seriously, squirt until it’s completely covered.

3. Add all the other ingredients. Stir till evenly mixed. Heat to low, and allow to simmer for at least 2 hours. The longer it simmers, the better it tastes. I like to simmer mine for at least 4 hours.

4. Stir occasionally. Adjust seasoning to taste.

5. Once it’s finished, use it to top hotdogs, french fries, corn chips, etc. Make sure to add plenty of sharp cheddar cheese on top!

More Tidbits: Seriously, with each day that goes by, this chili tastes even better. Chili is all about the seasonings you use! This is an easy to pull-together recipe, so maybe not the most authentic. Feel free to add whatever hot peppers/vegetables you like. Some favorites: okra, corn, green chilis. If you feel guilty for eating something so rich, go ahead and eat it with a salad. That’s what I do. You can adjust the spiciness by adding more or less cayenne and paprika. Chili powder is more for taste than anything!

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