Fabulous Chili

My family didn’t really start eating chili until about two years ago. That might have something to do with the fact that I didn’t eat it until about two years ago and never made it, but I’m not really sure. Just a guess. Anyway, chili is really pretty awesome when it’s cold, you’re feeding lots of people on a budget, you’re pressed for time, watching football, or need comfort food. In other words, it should be a staple in anyone’s household in the fall and winter months!

Level of Difficulty: Easy
Time Required: Prep Time – 10min; Cook Time – 2 hours


1 onion, chopped

6 gloves of garlic, minced

3 T. olive oil

5 lbs. ground chuck

4 oz. green chilies with liquid

3 10 oz. cans beef consommé

2 cans Rotel Chili Fixin’s

4 oz. can tomato paste

3 tsp. oregano

4 tsp. cumin

3-5 tsp. chili powder

2 cans kidney beans with liquid


Shredded cheddar cheese

Sour Cream

Diced Onions


Preparing Fabulous Chili:

Saute onion and garlic in olive oil for 5 minutes, stirring often. Add meat and cook until no longer pink. Add chiles, beef consomme, Rotel, tomato paste, oregano, cumin and 3 tsp. of chili powder. Bring to a boil. Cover and simmer 1 1/2- 2 hours. Add beans and stir to blend. Add more chili powder, if desired. Ladle into a bowl and serve with your favorite toppings.

Fabulous Chili

Important Tips:

You can’t rush chili. What makes it delicious is letting the flavors blend after cooking it for a long period of time. More times than not, I will make it the day before I want to serve it so the spices and ingredients really have time to come together to form a perfect union that will cause a dance party in your mouth!


Substitute pinto beans for the kidney beans, or ground turkey for ground beef!

Got Leftovers?:

Chili freezes well. Just make sure you double bag it to prevent freezer burn.

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