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Recipe Name: 

Even-bodied chili, slightly sweet and full of flavor; this is our favorite homemade chili!


4-5 cups


1 pound ground beef
2 medium onions, chopped (about 1 cup)
1 cup chopped green bell peppers
1 clove garlic, minced
28 ounces tomatoes (diced)
8 ounces tomato sauce (use some tomato paste instead for a thicker chili with less cooking time)
2 teaspoons chili powder
1 teaspoon salt (or more; salt to taste)
1/8 teaspoon black pepper
2 teaspoons freshly ground cumin
1/8 teaspoon cayenne red pepper
1/4 teaspoon paprika
15.5 ounce can of kidney beans, rinsed and drained
1/8 cup brown sugar

For serving:

Shredded cheese, sour cream, diced avocado, freshly chopped cilantro, corn chips and/or hot sauce!


1. Cook and stir beef, onions, garlic, and green peppers in a skillet or stock pot until meat is brown. Drain grease.

2. In stock pot, combine all ingredients and bring to a boil. Reduce heat, cover, and simmer for 1 1/2-2 hours, stirring occasionally. Or, simmer uncovered for about 45 minutes. If you use tomato paste instead of the tomato sauce, the chili will get thicker faster, and might only need to simmer for 20-30 minutes.

3. Serve hot with chips, cheese, sour cream, hot sauce, diced avocado, and/or fresh cilantro.

See more photos and read my blog post about this chili! :)


Delicious Chili Dog!

Chili nachos! 
Chili -- with pinto beans instead of kidney beans
Additional Notes: 

For variety, I sometimes add some salsa. I also like to put in a whole dried anaheim pepper while cooking the soup. I remove the pepper before serving, and it leaves a nice flavor in the soup. You can adjust the heat of this soup by varying the amount of cayenne pepper, or adding hot sauce (we like Tapatio) of your choice.

This soup seems to taste a little hotter the second day. :)

The brown sugar is just enough to counter the acidic tomatoes without making it super sweet. Perfect! :)

A chili dog, served with a delicious creamy cauliflower soup


Preparation Time: 

10 minutes

Cooking Time: 

1-2 hours

Tammy's Review: 

I love this chili! It cooks down nicely, and is so tasty! I like to dip chips in mine. I think the base recipe makes a nice chili that's not too hot, but do taste as you season. I tend to just throw spices in, and then when we go to eat the soup, it's way too hot. :) I think I've learned my lesson enough times though! :) My rating: 10/10



Leftover chili makes a great chili cheese burrito! Add sour cream and cheese and roll into a large flour tortilla. Yum!

Average vote based on 13 reviews.
out of 10
User Reviews
out of 10
Very Good Chili

Love this chili...great flavor

out of 10
A Delicious Chili

Made this today for company and it was yummy! Another great recipe! :)

out of 10
Wonderful Chili!!

We had a bunch of company coming and I wanted to make chili.....but have never really been happy with my recipe. I came across your recipe and made a triple batch. I cooked it up on Saturday to be served on Sunday. Wow....wonderful!!! EVERYONE LOVE IT!!! I even gave the recipe to 2 people...along with your web address. The recipe is a keeper! Thank you!

out of 10

We LOVE this recipe. We love it so much that I make the seasoning in bulk so it's a super easy meal to make when I need something fast. I combine the spices and sugar x 10 and put in a quart jar. When I need to make chili I combine the meat, onions, beans, garlic, tomatoes, and 1/3 cup of the bulk seasoning. Comes out perfect every time!

out of 10
This was so wonderful!

I've just officially dumped my old chili recipe (which I was never happy with but was afraid to try something different)

This was great! Barry doesn't usually comment on chili, but he kept talking about how good this was.

out of 10

Honestly, this was my first real attempt at a chili recipe, I just always used those little packet thingies because thats what mom did and I was clueless. Never again! Found a keeper!

out of 10
Son really liked this

My 11 year old son is in love with chili and he said this is the best so far!Now if he says that you know it has to be really really good.I did not add the brown sugar.I don't care for sweet chili.I used two pounds of burger too.I rated it an 8 since I did not follow the complete recipe.I will be keeping this recipe to make from now on.Really good spice taste too.

out of 10

This was awesome. I used ground turkey and I made mine a bit too hot-n-spicy (I use homegrown ground up chilis)but it was fabulous anyway! Thick enough to eat with a fork. Next time I'm going to try freezing it. Great recipe!

out of 10
It was good

This was a good chili, although it wasn't my favorite. It was the first time I had made chili with added sugar, and I think I'd prefer less sweet & more spicy, which is easy to change. :)

out of 10
It was great!

This chili was wonderful! It wasn't TOO hot but had just enough spice to it. (And if anyone wants it spicier, that's easy to do, too!) We loved it; I plan to make it a regular fall/winter meal here!

out of 10
If only I could rate it 11...

I like the fact that it is not runny because I like eating my food rather than drinking it. It has a really good, spicy, almost sweet taste just like chili is supposed to be and I think I would rate it 11 if that were possible! I also like to dip chips in mine. :)

out of 10

See my review above.

~ Tammy

out of 10
Meaty, thick and flavorful--and easy to make (9/10)

Chili is one of those food items that changes a lot based upon context. On one extreme you have "get together" chilis that are hot and spicy, and then you have your typical meal chili that is intended to be tasty and satisfying. This falls decidely on the side of the later.

This savory chili is meaty with a an excellent balance of spicies and a nice, subtle sweet flavor thanks to the brown sugar. While it is full of flavor it is easy to get down and is very enjoyable.

For those with more spicier tastes I suggest adding more cayene pepper or something like Tapatio Hot Sauce. With these extra spicies I give this a 9/10, without I would rate it 8/10--but then again I like my chilies slighly spicy!