December 3, 2009



There are a million and one Chili recipes and many of them are very good.  This is a Classic American Chili recipe.  It makes a hearty and delicious chili that is not complicated with so many ingredients that you won't bother making it.  The key to a good Classic American Chili is allowing the flavors of the chili powder, vegetables and meat to meld into a wonderful full flavored dish that warms you all over.   We all know how much better chili is the next day after the flavors have had a chance to develop.  The trouble is, who can wait until tomorrow with the smell of chili cooking on the stove.  Use this recipe to build your own chili masterpiece by adding your favorite toppings or adjusting the heat with more chili powder or more garlic for more intense taste.  This recipe is not my recipe but is Lee's Famous Chili recipe that I think is the best.  It is just an amazing classic chili recipe.  No weird ingredients like day old black coffee, just common ingredients that you would expect when you are Cooking The Amazing.

TIP:  Use this as Master Recipe and increase or decrease ingredients to your own taste. 

Here is the Recipe.

1 T Olive Oil
1 t Butter
1 large Yellow Onion, diced fine
2 Garlic Cloves, minced fine
1 lb Ground Beef
2 (15 ounce) cans Tomato Sauce (Like Hunt's)
1 (14 1/2 ounce) can Stewed Tomatoes
1 (15 ounce) can Kidney Beans, drained
2 T Chili Powder
1 t Salt, fine Sea Salt is best
1 t ground Black Pepper

TIP:  Try using black beans or pinto beans as a substitute or in addition to the kidney beans.


1.  In a large pot, melt butter then add olive oil over medium heat.

2.  Sauté onions until soft then add garlic and stir for 1 minute.

3.  Add ground beef to onion mixture and cook until browned and cooked through.

4.  Drain any fat off from the mixture once cooked.

Add tomato sauce, stewed tomatoes, beans and stir well. 

5.  Add chili powder, salt, pepper and stir well.

Increase heat and bring to a boil.  Taste for seasonings and add more salt, pepper or chili powder as needed.  Bring back to the boil and stir well.

6.  Once boiling, reduce heat to a simmer and cook 45 mins., covered with a lid on.  Taste for seasonings again before serving and adjust as needed.

Top your chili with cheddar cheese, fresh diced onions, jalapeño peppers, or serve your chili over cooked spaghetti noodles for a twist.  Make this recipe your own by adding your favorite toppings.

TIP:  This Chili recipe freezes well and will keep up to 2 months frozen.


Jerry said...

This really is the best chili. We like to put lots of cheese and raw onion on it. It is so good.

L. D. said...

I love this Chili recipe. You need to can it and sell it. It is good with lots of corn chips and extra cheese on top.