Recipe Collection

My Own Chili Recipe

Ask ten people how to make chili and you will get 20 different recipes. I've been playing with chili recipes for many years and this recipe is the one that has never let me down. In fact, it actually WON a ribbon one year...I wish I had a way to show you the ribbon. Anyway, what I like most about this recipe is it is fast but people swear it tastes like it has slow-simmered ALL DAY long. But, it takes right at an hour to make!

Here is what I use:

one can of pinto beans, drained
one can of kidney beans, drained
one can of ranch style beans, drained
one can of black beans, drained
One can of refried beans
One can of diced tomatoes, with the juice
one 16oz carton of beef stock
one packet of dry onion soup mix
garlic powder - eyeball it to your taste
onion powder - eyeball it to your taste
TWO HEAPING tablespoons of chili powder
Black pepper - eyeball to your taste
One Large yellow onion minced
Two Pounds of ground beef

In a very large skillet, start browning your beef with the onions. Once the beef is starting to lose its pink color, you're going to add the can of refried beans and let them blend into the meat mixture. Then, add in all the rest of your beans and tomatoes. Let that simmer about ten minutes covered on med heat. Next, add in the rest of your ingredients and about half of your beef stock. You want to cover that and let it simmer about thirty minutes, just keep stirring once in a while to keep it from sticking. You should see the juices start to thicken and make a rich gravy. If it starts looking a little dry, add more stock. Remove from heat and let it sit for about five minutes before serving.