perfect chiliI hope this month’s posts helped keep warm during the start of winter. Will be back next month with more!

Naomi says: About mid Fall, this recipe becomes a staple in the Blackburn home. It warms the soul with a bit of a bite, but not a bite you in the butt bite. Like your chili a bit hotter? Add the cayenne. I did it once….ONCE!

In my humble opinion, the toppings really make this chili-restaurant quality. I love the melted cheese, sour cream and onions. I grab the tortilla strips from the salad section of our grocer to give it the crunch. They give a pretty color to the chili, as well.

When I make a pot of this chili, I can count on the fact that it will be gone in one weekend. I never have enough to freeze!

Just a note, the Blackburns are really trying to cut down on the salt, so I don’t really add salt to mine. If you would like, I wouldn’t add more than 1 tablespoon of salt and save it for your “chowers” to add their own salt.

So, here we go.


2-2.5lbs ground beef (I like the lower fat)
1 large onion, chopped roughly
2 green peppers, chopped roughly
1 T. jarred garlic
48 oz tomato sauce
2 cans mild chili beans (like it with heat, use hot chili beans)
2 cans red kidney beans, drained and rinsed
2 cans Rotel tomatoes
1 can diced chilis (4oz)
1/2 cup chili powder
1 T. pepper
1 T. Cayenne (if you want it hot…I added it once)


Mexican cheese
sour cream
chopped green onions
tortilla strips


1) Brown ground beef, onion, garlic and green pepper.

2) Add the remaining ingredients

3) Simmer 2 hours

4) Garnish as desired.

For more great food and drink recipes visit Naomi Blackburn at Pub N Grub Forum

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