The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy
  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop

Home » Food » By Country or Region » North America » America » Darn Good Chili

Darn Good Chili

January 8, 2013 by Kimberly Killebrew · 9 Comments

As an Amazon Associate I earn from qualifying purchases. See my disclosure policy.

113 shares
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

chili recipe

It’s hard to find good chili.  And that’s an understatement.  I can’t tell you how many potlucks and church socials I’ve been to where, sample after sample, I’ve come away anywhere from unsatisfied to honest-to-goodness grossed out.  Can you relate?  Too sweet, too spicy (like, hot as hades spicy, like, holding a torch to your mouth spicy), too soupy, too “dry”, waaaaay too much cinnamon (honestly, it’s chili, folks- not cinnabons), too “out of the can” tasting, too greasy, too hard (as in undercooked beans), too mushy (as in refried bean chili), too…you get the point.    So anymore on these occasions I just make it a habit to nonchalantly skip past the chili pots and move on to something else.

Chili.  Few things are more tummy-warming than a good bowl of chili served up with a good piece of cornbread.  I’m going to share my versions of both with you and I’m confident you’ll agree that they’re both delicious.  Now you can bring a pot of chili along to the next potluck and you’ll have a hit on your hands.  And if I happen to show up at the same function, I won’t have to skip past that chili pot!

And don’t forget to serve this with some Darn Good Cornbread.

Cornbread-1-sm

Darn Good Chili

Kimberly Killebrew
This is one seriously good chili!
Print Recipe
5 from 5 votes
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine American, Mexican
Servings 6 servings
Calories 496 kcal

Ingredients
 
 

  • 1 pound ground beef
  • 1 large onion ,diced
  • 1-2 jalapeno peppers ,seeded and chopped
  • 16 oz bag of dried kidney beans ,soaked overnight
  • 2 14 oz cans tomato sauce
  • 2 14 oz cans petite diced tomatoes
  • 1 can Campbell’s Condensed Tomato Soup ,do not add water
  • 1 cup water
  • 2 tablespoons masa harina
  • Sour cream
  • Cheddar cheese ,shredded
  • Chili Seasoning Mix:
  • 2 tablespoons flour
  • 3 tablespoons chili powder
  • best homemade chili powder (highly recommended)
  • 1/2 teaspoon crushed dried red pepper or cayenne pepper
  • 1 teaspoon sugar
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon dried minced garlic or 1 teaspoon fresh
  • 2 teaspoons cumin
  • 1 tablespoon beef bouillon granules
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • Cayenne pepper ,according to desired heat level

Instructions
 

  • Heat some oil in a large Dutch oven and brown the ground beef, adding the onions and jalapeno peppers while the beef is still a little pink. Cook until the onions are tender and transparent. Combine the chili seasoning mix and add it to the ground beef and onions. Stir to combine.
  • Add the remaining ingredients (except for the sour cream and cheddar cheese), bring to a boil, reduce the heat to low and cook until the beans are tender, or about one hour, stirring occasionally to prevent bottom from burning. Add more chili powder and salt to taste.
  • Serve with a dollop of sour cream and some shredded Cheddar cheese along with cornbread. See recipe below.
  • Note: Chili is often best reheated the following day after the ingredients have had time to thoroughly blend. Great make-ahead meal.

Nutrition

Calories: 496kcal | Carbohydrates: 56g | Protein: 31g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 1301mg | Potassium: 1356mg | Fiber: 13g | Sugar: 3g | Vitamin A: 1220IU | Vitamin C: 7.5mg | Calcium: 104mg | Iron: 8.1mg
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

Cornbread

 

 

113 shares
  • Share
  • Tweet
  • Email

9 Comments →

Beef and Butternut Squash Stew »

9 Responses

  1. Sandra guyer says

    December 31, 2021 at 5:45 pm

    Everyone really enjoyed the chili this evening, and asked for the recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 31, 2021 at 6:38 pm

      Thank you, Sandra, I’m so glad it was a hit!

      Reply
  2. APRIL LAWSON says

    February 16, 2020 at 9:55 am

    This was the best chili I have made. Was little spicy but the family loved it. I added crushed taco shell on top with the cheese and sour cream.

    Reply
    • Kimberly @ The Daring Gourmet says

      February 16, 2020 at 11:40 am

      Fantastic, April, I’m so glad you and your family enjoyed it – thank you!

      Reply
  3. DavidB says

    June 16, 2019 at 2:53 am

    At last, a chili that is not “bean soup”. Rather than ground beef, I cut a large sirloin steak into 1/2″ cubes.

    Reply
  4. Rannah says

    September 4, 2014 at 3:43 am

    This chili is absolutely yummy! I made it with lamb mince and I love it. Your recipes are really flavourful and easy to follow. Thanks for sharing this one.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 4, 2014 at 12:35 pm

      I’m so happy you enjoyed it, Rannah, and really appreciate your feedback! Best, Kimberly

      Reply
  5. Jeanie Studnek-Owens says

    March 9, 2013 at 11:28 am

    What size cans of tomato sauce, the little 8 oz. ones or the 14 oz.?

    Reply
    • The Daring Gourmet says

      March 9, 2013 at 11:56 am

      Thanks for pointing that out – 14 oz cans. I’ve also added another addition: a couple of tablespoons of masa harina. It adds a delicious flavor dimension to the chili.

      Reply

Add your Response Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy
  • About
  • Request
  • Contact
  • Privacy

Copyright © 2023 · The Daring Gourmet · All Rights Reserved

  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop