Chili Recipe, Rich Tomato Chili Recipe, Thick Rich Tomato Chili Recipe, Thick Rich Chili Recipe, Thick Chili Recipe


Chili and nachos are a cold weather staple in the Saucy household; this is my version. 

For people who love to make their own chili, I’ve found that recipes are intensely personal and something that requires constant tinkering. In recent years, I’ve added a few new things to my chili and I’ll probably fiddle with it more in the future, but this version has everything I’ve been using for the last couple of years.

There is always the inner debate about “to bean or not to bean” with my chili. Authentic Texas chili doesn’t have beans in it, and for years I left beans out of my chili too. For a while now, I alternate between beaning and not beaning. This time, I beaned, using light red kidneys. When I bean, I use either light red kidney beans or black beans, or a combination of the two. This too, the type of bean used, can be a huge debate amongst chili lovers.

As to meat, I’ve used venison and lamb and beef…and I’ve used combinations of those. This time, it’s all ground beef and I like quite a bit of meat in my chili. That and the beans make this a pretty hardy recipe.

It’s not too hot, but it has a bite to it. I hope you’ll try it.


p.s.: Recaito is a cilantro cooking base that can usually be found in the Mexican specialty food section of your market. The brand I buy is Goya.

Hearty Chili
Chili, the quintessential cold weather soup/stew. Served together with nachos and you've got yourself some major comfort food.
Recipe type: Soups/Stews, Entree
  • 2 pounds ground beef
  • 1 medium onion, diced
  • 1 medium jalapeno, seeded, minced (wear gloves)
  • 4 ounces mild green chilies
  • 1- 10 ounce can tomatoes with green chilies (like Rotel brand)
  • 28 ounces crushed tomatoes
  • 4 cups (one quart) tomato juice
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • ½ tablespoon adobo chili powder
  • ½ tablespoon chipotle chili powder
  • 1 teaspoon coriander
  • 1 tablespoon Recaito (cilantro cooking base - optional)
  • 1 can light red kidney beans, (I use Bush beans) drained and rinsed (beans are optional)
  • salt and black pepper, to taste
  1. In a large stock pot, over medium heat, add the ground beef, onion and jalapeno.
  2. Cook together until the ground beef is browned.
  3. Drain any excess fat, if using a very lean meat, don't drain.
  4. Add all the remaining ingredients and simmer for about an hour. *
It's even better the next day.



About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
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