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Home » Recipes » The Best Chili Recipe – Award Winning

The Best Chili Recipe – Award Winning

November 7, 2019 Updated: November 13, 2020 By Julie Menghini 100 Comments

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The Best Chili Recipe will change the way you make chili from now on. It has a secret ingredient that takes this dish to the next level. It's easy to make and makes enough for a crowd | HostessAtHeart.com

The Best Chili recipe is a simple homemade beef chili that’s loaded with flavor. This recipe can feed a crowd.

A center brown bowl heaped with chili that\'s garnished with cheddar cheese. The chili sits in front of the second bowl of chili and jars of cheese and soup crackers.

 Why isn’t chili called soup or stew? Chili is chili and that’s just the way it goes. There are probably as many homemade chili recipes as there are the people who make it. Once you make the Best Chili Recipe, it will become your favorite chili!

Growing up chili was always tomato-based and made with ground beef.

These days there is tomato-based, white chili, beef, chicken, or vegetarian.

You can have as many varieties as there is imagination. One thing that sets people against one variety versus another is whether it’s beans or no beans.

The chili my mother made included tomato juice, ground beef, kidney beans, onion, and the spice packet from the grocery store. I loved it. That is until I tried this chili at a party we attended years ago.

The recipe is still written on a scrap of paper and doesn’t have a name but it’s The Best Chili recipe I’ve ever had.

Top-down photo of two bowls of chili topped with shredded cheese in brown bowls next to small jars of cheese and soup crackers, and a spoon sitting on a slate tile.

This chili for a large group recipe can be made ahead and made just as spicy as you want. You can also just put it in a large crockpot and let everyone serve themselves!

I made this great chili recipe and entered it into our neighborhood chili contest.

I needed a delicious chili recipe that would feed a crowd, and while we love it, I wasn’t sure what everyone else would think.

It was the winner hands down and my “Best Chili Recipe” is now the recipe that my neighbors make for their families.

What is the difference between Chile and Chili Powder?

Chili Powder is actually a blend of dried chile pepper and other spices such as oregano, cumin, paprika, garlic powder, peppercorn, coriander, and cayenne according to Southern Living.

It’s different according to the brand you buy. There’s also a big difference between Mexican Chili Powder and Indian Chili Powder. I learned that the hard way!

Chile Powder is pure dried chile peppers even though the type of chile peppers can be different. They’re often sold under the name of the chile such as Ancho, Guajillo, Chipotle, Jalapeno, among others.

three-quarter view of a bowl of chilli topped with shredded cheese in front of small jars of soup crackers and shredded cheese. Small soup crackers are scattered around the bowl.

What’s the difference between dark red chili powder and light red chili powder.

The PepperScale states that dark chili powder often contains more of the chili pepper (like ancho) with a darker color and the spices are often roasted for longer periods.

This leads to a seasoning blend that’s often earthier, smokier, sweeter, and spicier than the lighter powder.

Don’t have time to make it now? Pin it for later!

3/4 angle view of a bowl of chili garnished with cheese with soup crackers scattered about.

Oh and there is a secret ingredient…..1 tablespoon of yellow mustard.

Believe it or not, it’s a game-changer. A friend of mine said she doesn’t like yellow mustard but after making this has a bottle in her fridge just for this recipe.

We’ve both tried it without and it makes a difference!

Chili Ingredients

  • ground beef
  • stewed tomatoes
  • tomato juice
  • Chili Beans
  • onion 
  • green pepper
  • ketchup
  • prepared yellow mustard
  • Chili Powder to taste 

A few items you may need to make this Homemade Chili recipe:

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. For more information, please see our disclosure.

12-qt Stockpot – This is such a nice stockpot for the price. I can use it for large recipes and the clean up is so easy! This recipe can also be cooked in a large slow-cooker.

Some more award winning Chili recipes!

While I believe that this is the Best Chili EVER, I have to admit that John’s Downhome Chili No-Beans recipe and the Spicy Chili Con Carne recipes are amazing.

If you’re looking for something a little less traditional, Sweet Potato Black Bean Chili or the Green Chili Pork recipes might be right up your alley.

Tips & Variations to make The Best Chili Recipe:

  • This is a thick beef chili recipe. You can use a combination of ground beef varieties or mix it up by using ground pork or sausage.
    • If you like a thinner chili, you can add more tomato juice.
  • We don’t skimp on the chili powder and we like pure red chili powder, not a pre-mixed chili seasoning. We test it by taste but also for a deep red color.
    • It’s best to add your spices through the entire cooking process instead of all at once. Adding spice and letting it cook into the chili will tell you if you need more but will also keep you from adding too much.
  • We chop up the stewed tomatoes to remove the large pieces in a food processor.
  • Allow the chili to simmer until you can no longer detect any flavor from the cans. 30 minutes to several hours, whatever time you have.
    • Heat the chili over medium-high heat and then immediately lower the temp to a simmer.
  • This chili can be simmered for several hours on top of the stove or in a slow cooker.
  • Feel free to substitute the beans for black beans or another variety that you like.
  • Chili may be frozen in reclosable bags or airtight containers.

Chili freezes great! I fill zip-lock bags and lay them flat to freeze. Using a cookie sheet works well. Once they’re frozen you can remove the pan and keep them flat or store them vertically. It’s a great way to save freezer space.

What to make with leftover chili?

  • Chili Stuffed Acorn Squash
  • Chili Cheese Bean Dip
  • Smokey Chili Bites
  • Chili Cheese Fries
  • Keto Air Fryer Jicama Fries (Chili Cheese Fries)
  • Chili Mac Skillet

Chili is a complete meal but when I cook something savory I like to complement it with something sweet. A great muffin, homemade apple sauce or cheddar cornbread are my go-to’s.

I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars!  ⭐️⭐️⭐️⭐️⭐️

Print
4.75 from 8 votes

The Best Chili Recipe

The Best Chili recipe is a simple homemade beef chili that's loaded with flavor. This recipe can feed a crowd.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 32 servings
Author Hostess At Heart

Ingredients

  • 6 lbs ground beef
  • 3 quarts stewed tomatoes 6-9 cans**
  • 2 quarts tomato juice
  • 2 cans Mrs Grimes Hot Chili Beans
  • 1 onion diced
  • 1 green pepper diced
  • 1/2 bottle ketchup 7 oz total
  • 1 tablespoon prepared yellow mustard
  • 1/2 cup Chili Powder to taste or more if you like spice

Instructions

  • In a large skillet or dutch oven, brown hamburger with onion and yellow mustard. Brown in batches if necessary. Drain excess grease.
  • Combine meat and all of the remaining ingredients in a large stockpot or a crockpot.
  • Simmer until all flavors are combined, stirring occasionally.

Video

Notes

  • **I process the stewed tomatoes to remove the large pieces.
  • I allow my chili to simmer until I can no longer detect any flavor from the cans. 30 minutes to several hours, whatever time you have.
  • This chili can be simmered for several hours on top of the stove or in a slow cooker.
  • Chili may be frozen in reclosable bags or airtight containers.

Nutrition

Calories: 251kcal | Carbohydrates: 8g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 265mg | Potassium: 560mg | Fiber: 1g | Sugar: 5g | Vitamin A: 435IU | Vitamin C: 21mg | Calcium: 53mg | Iron: 3.1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

There aren’t any contests now. I make this chili and we all eat it. It makes such a large batch that I put some in my freezer. It’s like money in the bank. When I don’t want to cook I know I have some chili just waiting for me.

  What’s your favorite chili topping?

  • Cheese
  • Crackers
  • Sour Cream
  • Jalapenos
  • Tortilla Straws

Don’t forget to Pin It!

Two photo collage of bowls of chili topped in shredded cheese with small jars of cheese and soup crackers sitting beside them. The recipe title separates the two photos.

Beef· Main dishes· Recipes· Soup

« Homemade Apple Pie Filling – Easy Stovetop Recipe
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Comments

  1. Michele says

    January 12, 2020 at 2:23 pm

    ha! Your secret ingredient was a variation on the one we use! I’ve always used hot mustard powder— but I remembered your recipe when I was out yesterday for our game day dinner. I must admit—- yours was so good. We didn’t have even one bowl left today for leftovers! Going to keep this for the future!

    Reply
    • Julie Menghini says

      January 13, 2020 at 3:52 pm

      Mustard powder? How interesting! I’m glad that our recipe worked for you!

      Reply
  2. Tex says

    November 21, 2019 at 11:10 am

    1. Chili does not have beans.
    2. Ketchup is never an acceptable ingredient for anything. It’s a condiment and should never be used in cooking –especially in chili.

    Reply
    • Julie Menghini says

      November 23, 2019 at 12:57 pm

      Wow, Tex I’m glad that I don’t have these food rules. I could probably drive you crazy with some of my creations! Thanks for stopping by and I hope you’ll find something you enjoy.

      Reply
      • Jeff says

        December 7, 2019 at 1:47 pm

        What size can if beans?

        Reply
        • Julie Menghini says

          December 7, 2019 at 4:03 pm

          I used two 15 oz cans. Feel free to add more or less to your liking.

          Reply
    • Cowboy says

      November 24, 2019 at 9:20 pm

      Tex is right if you were talking about Texas Chili which you are not. In Texas this would be classified as Meat sauce and served over spaghetti. We put no tomato products and no beans in our chili. Typically we don’t use ground beef small cubes of steak or roast and it is thickened with masa and is loaded with cumin. But… we are not talking about Texas chili we are talking about the Best Chili outside of Texas. Outside of Texas, chili is just a dish you cook for football games but in Texas it is our National Dish.

      Reply
      • Julie Menghini says

        November 25, 2019 at 5:07 pm

        Thank you for your input Cowboy.

        Reply
  3. Dolores Miranda says

    November 16, 2019 at 9:11 pm

    I absolutely love chili and this recipe sounds amazing!Definitely will give it a try!

    Reply
    • Julie Menghini says

      November 17, 2019 at 12:58 pm

      Thank you Dolores! I just made another batch this week!

      Reply
  4. Shelby P. says

    November 16, 2019 at 11:56 am

    So excited to make this! I’ve been looking for a new chili recipe.

    Reply
    • Julie Menghini says

      November 17, 2019 at 1:00 pm

      We love this one Shelby! I just made a big batch this week and put it in quart containers for the freezer. I love having it on cold nights for dinner.

      Reply
  5. Jennifer A Stewart says

    October 23, 2017 at 1:58 pm

    I have heard of putting chocolate in the chili but never mustard! I am a huge fan of that vinegar-y tang of mustard so I can only imagine how good it tastes in chili!

    Reply
    • Julie Menghini says

      October 24, 2017 at 8:13 am

      Thank you, Jennifer! Believe it or not, it isn’t tangy. I can’t even say what it does but it does….

      Reply
  6. Madi says

    October 23, 2017 at 10:12 am

    Using tomato juice in chili is such an awesome idea! I need to try this!

    Reply
    • Julie Menghini says

      October 23, 2017 at 11:02 am

      Thank you Madi!

      Reply
  7. Justine says

    October 23, 2017 at 7:38 am

    I love the mustard idea! Gotta try that,

    Reply
    • Julie Menghini says

      October 23, 2017 at 11:07 am

      It’s crazy what the difference it makes. My neighbor was shocked when she tried to cut it out.

      Reply
  8. Sandra says

    October 22, 2017 at 11:00 pm

    We love chili and look forward to trying it with mustard! This recipe sure would feed a crowd. Have you tried freezing it?

    Reply
    • Julie Menghini says

      October 23, 2017 at 11:09 am

      Thank you, Sandra! I make the whole batch and freeze 6-8 quarts everytime. I love pulling it out and having chili all winter long and soon as it’s gone I make another batch.

      Reply
  9. Debra Clark says

    October 22, 2017 at 9:19 pm

    Can’t wait to try your recipe, chili is a staple in our home and I’ve never met a chili I didn’t love! I’ll be making this soon, YUM!

    Reply
    • Julie Menghini says

      October 23, 2017 at 11:09 am

      Thank you, Debra! I’m with you, there aren’t enough varieties in this world and I love them all!!

      Reply
  10. Michaela Kenkel says

    October 22, 2017 at 8:46 am

    Chili is one of my favorites!! I am so trying that mustard trick next time!

    Reply
    • Julie Menghini says

      October 23, 2017 at 11:10 am

      Thank you, Michaela! We love this one.

      Reply
  11. michele says

    October 21, 2017 at 8:25 am

    ha! I guessed mustard powder as I saw the title… because thats what my mom used in hers and always said it was her secret ingredient! I’ll have to give this one a try to compare! 🙂

    Reply
    • Julie Menghini says

      October 23, 2017 at 11:11 am

      Mustard powder? I wonder how that would differ?

      Reply
  12. Angela says

    October 20, 2017 at 1:06 pm

    Im such a huge fan of chili and your recipe is unlike any i’ve tried before! Cant wait to whip it up! Thanks!!

    Reply
    • Julie Menghini says

      October 23, 2017 at 11:13 am

      It’s so good Angela! Thank you.

      Reply
  13. Brittany Wimberley says

    October 20, 2017 at 12:07 pm

    How many people does this normally feed? I am going to make this for my Halloween party and will have around 25 guest.

    Reply
    • Julie Menghini says

      October 23, 2017 at 11:12 am

      This will feed them all Brittany and you’ll still have some leftover. Please stop by and let me know what you think. Thank you and have a great time!

      Reply
  14. Lori Vachon says

    October 20, 2017 at 9:57 am

    Isn’t it funny how chili can be made 8,695,422 ways? I will definitely try adding in mustard next time I make a batch, thanks for the tip!

    Reply
    • Julie Menghini says

      October 23, 2017 at 11:15 am

      I don’t think I’ve ever eaten a chili that I didn’t like. Thank you, Lori!

      Reply
  15. Brenda says

    May 29, 2017 at 3:04 pm

    What can you substitute in place of the Mrs. Grimes hot chili beans? I don’t believe my store has any of this kind.

    Reply
    • Julie Menghini says

      May 30, 2017 at 9:07 am

      You can use kidney beans Brenda or any other type of chili beans. The Mrs Grimes are just a little spicier so you may want to add a little more chili powder if you find you want more heat. Thank you for reaching out and let me know if you have questions.

      Reply
  16. Tamara Andersen says

    December 13, 2016 at 12:11 pm

    This looks so perfect for a chilly day Julie! I hope we have one soon, so we can give it a whirl… I love the addition of mustard! I use it in so many non-traditional ways, and it always adds a lot of depth.

    Reply
    • Julie Menghini says

      December 13, 2016 at 8:26 pm

      Thank you, Tamara! Believe it or not that mustard makes a difference.

      Reply
      • Jen says

        December 9, 2017 at 9:43 am

        Do you use yello mustard or the dry powder

        Reply
        • Julie Menghini says

          December 9, 2017 at 5:55 pm

          Hi Jen, I use yellow mustard. Also, you can use any kind of tomato juice. Either homemade or store bought.

          Reply
      • Jen says

        December 9, 2017 at 9:46 am

        Also what kind of tomato juice do you use?

        Reply
  17. Aunt Bee says

    December 12, 2016 at 8:29 am

    Chili is one of our favorite foods and this sounds absolutely WONDERFUL!

    Reply
    • Julie Menghini says

      December 12, 2016 at 12:39 pm

      Thank you! I am a chili fanatic!

      Reply
  18. Sandra Shaffer says

    December 11, 2016 at 1:10 pm

    I love serving chili dishes when everyone has different schedules, but each of us can still have a homemade meal when a pot of chili is made. I can’t wait to give this recipe a try. It looks delicious!

    Reply
    • Julie Menghini says

      December 12, 2016 at 12:40 pm

      Thank you, Sandra! It’s my favorite go too when I open that freezer door too.

      Reply
  19. Jennifer A Stewart says

    December 11, 2016 at 11:55 am

    Awesome chili recipe! I love finding new recipes for a classic and can’t wait to share this at my Superbowl party!

    Reply
    • Julie Menghini says

      December 12, 2016 at 12:40 pm

      Thank you, Jennifer! Great idea!

      Reply
  20. Michaela Kenkel says

    December 11, 2016 at 1:53 am

    This is one amazing looking bowl of chili, Julie!!

    Reply
    • Julie Menghini says

      December 12, 2016 at 12:41 pm

      Thank you, Michaela!

      Reply
  21. Christie says

    December 10, 2016 at 4:05 pm

    LOVE me a good bowl of chili. I was thinking of making some for dinner tomorrow. Now I WILL make some tomorrow. Yum

    Reply
    • Julie Menghini says

      December 12, 2016 at 12:43 pm

      Thank you, Christie!

      Reply
  22. [email protected] says

    December 9, 2016 at 8:56 am

    Perfect for a cold day. I do not have a pot large enough to cook such huge quantities so am going to scale it down.

    Reply
  23. Petra says

    December 9, 2016 at 5:23 am

    yum! I love a good chile and it is a perfect sharing dish! Great photos!

    Reply
    • Julie Menghini says

      December 9, 2016 at 8:56 am

      Thank you, Petra!

      Reply
  24. Michelle @ Giraffes Can Bake says

    December 9, 2016 at 3:39 am

    This looks so good, I could do with a big bowl on these cold evenings!
    And adding mustard is genius!

    Reply
    • Julie Menghini says

      December 9, 2016 at 8:57 am

      Thank you Michelle! It’s so cold out I don’t know whether to eat it or wear it!

      Reply
  25. Debra C. says

    December 8, 2016 at 11:16 pm

    I think we could live on chili! Your recipe looks so thick & hearty – I’d love a bowl!!

    Reply
    • Julie Menghini says

      December 9, 2016 at 8:57 am

      I’m with you Angela! It’s one of my very favorite meals!

      Reply
  26. Angela says

    December 8, 2016 at 9:58 pm

    I am a HUGE fan of chili and I have to say that your recipe sounds spectacular! I look forward to trying this out soon!

    Reply
  27. Platter Talk says

    December 8, 2016 at 6:15 pm

    This is definitely the time for chili. Your photos and recipe are all the reason I need to put this on the menu soon; thanks so much for sharing!!

    Reply
    • Julie Menghini says

      December 9, 2016 at 9:00 am

      Thank you, Dan! I just love the stuff!

      Reply
  28. Debi at Life Currents says

    December 8, 2016 at 11:18 am

    This chili looks fantastic, and is making me hungry! I like that there are so many ways to serve chili. My husband likes his over rice. I usually eat mine straight with toppings like cheese, sour cream, and green onions. I also love to serve mine on nachos! Yum! (my stomach just growled!)

    Reply
  29. Justine says

    December 7, 2016 at 8:18 pm

    Looks fantastic!

    Reply
    • Julie Menghini says

      December 8, 2016 at 10:19 am

      Thank you Justine!

      Reply
  30. [email protected]'s Dinnertime Dish says

    December 7, 2016 at 6:19 pm

    Not only does this look delicious, it also sounds SO easy to make!

    Reply
    • Julie Menghini says

      December 7, 2016 at 7:49 pm

      Thank you, Lisa! It is definitely both.

      Reply
  31. heather says

    December 7, 2016 at 11:29 am

    Chili is just so delish – I could eat it every night – I can’t wait to try this version!!!

    Reply
    • Julie Menghini says

      December 7, 2016 at 3:09 pm

      Thank you Heather! I’m with you, I can eat it every day.

      Reply
  32. Lynn | The Road to Honey says

    December 7, 2016 at 9:01 am

    The Mr. and I used to make chili on the regular. After all, when you are low carbing it, it doesn’t get any meatier than chili. Fast forward to today and it’s been ages since we last had chili. I guess it’s because we live in the city and going to the grocery store is a pain to say the least. So, I get a meal delivery service. But that doesn’t change the fact that I’ve been having a mega chili craving. I think I will have to skip the delivery service one week and make a big ol’ pot of this chili (it is the best after all 😉 )

    Reply
    • Julie Menghini says

      December 7, 2016 at 3:11 pm

      Thank you! It’s not big deal for me to go to the store Lynn but I sure wouldn’t want to hoist those heavy bags in the city!

      Reply
  33. jane @ littlesugarsnaps says

    December 6, 2016 at 8:01 am

    Chilli is definitely adaptable. And the beans or no beans was a point of divergence when I met my husband. I was firmly in the red kidney bean camp and he was in the no beans arena. These days we’ve both switched allegiance to black beans. I love your recipe. I do wish I could get my hands on Mrs Grimes’ hot chilli beans though, if only for the name. I’ll have to search out a suitable version on the UK supermarket shelves (may not be quite as good as your though).

    Reply
    • Julie Menghini says

      December 6, 2016 at 9:13 am

      Thank you Jane! John and I had the very same bean issue! I grew up with Kidney and him none. Mrs. Grimes work for both of us. Enjoy your day my friend!

      Reply
  34. Michelle says

    December 5, 2016 at 12:05 am

    Looking super tasty!
    Love Chili!
    Thanks Julie!
    Have a great day!
    Michelle

    Reply
  35. frugal hausfrau says

    December 4, 2016 at 10:18 pm

    Julie, those are some big words, lol, but I know you wouldn’t steer us wrong so its going on my to make list!! 🙂

    Mollie

    Reply
    • Julie Menghini says

      December 5, 2016 at 8:11 am

      Tons of research Mollie! LOL. It really is the best that we’ve had for the simpler recipes. John has one that had all kinds of meats in it that he loves too. I haven’ made that one yet.

      Reply
  36. Antonia says

    December 4, 2016 at 11:09 am

    I can see why you love this so much! This chili looks delicious and hearty! My kids adore chili and I will have to try this recipe out for them 😀 Have a wonderful Sunday!

    Reply
    • Julie Menghini says

      December 5, 2016 at 8:12 am

      Thank you Antonia! I’ve always loved chili and it was one of my favorite meals at school.

      Reply
  37. NancyC says

    December 3, 2016 at 8:01 pm

    This chili sounds great! I can’t believe I haven’t made any this season yet, because I really love chili, and I will have to try this out! 🙂

    Reply
    • Julie Menghini says

      December 4, 2016 at 10:24 am

      Thank you Nancy! This season is going way too fast and I haven’t made a lot of our old standbys yet!

      Reply
  38. Lara says

    December 3, 2016 at 1:15 pm

    Looks amazing, Thanks for posting!

    Reply
    • Julie Menghini says

      December 3, 2016 at 5:08 pm

      Thank you Lara! It’s my favorite go-to meal when I don’t know what to cook.

      Reply
  39. Loretta says

    December 3, 2016 at 9:14 am

    My favorite comfort food of all time Julie. It looks so piping hot and flavorful with all the ingredients. A great idea to make such a large batch and freeze it for a later date. I’m all about cooking in bulk too so I can divide it into little containers for a quick weeknight meal. 6lbs of ground beef had to yield enough to feed an army, gotta try that 🙂

    Reply
    • Julie Menghini says

      December 3, 2016 at 5:10 pm

      It does feed an army Loretta! An army of two all winter long. I would rather eat chili than any other soup and never seem to get tired of it.

      Reply
  40. linda says

    December 3, 2016 at 1:53 am

    This is such a delicious looking Chili , Julie! very hearty! Thanks for bringing this tasty recipe to the Fiesta Friday! 🙂

    Reply
    • Julie Menghini says

      December 3, 2016 at 5:13 pm

      Thank you Linda!

      Reply
  41. Jhuls says

    December 2, 2016 at 10:24 pm

    I guess this is the right time to make some chili! This is so enticing! Thanks for sharing this with us at this week’s FF, Julie! x

    Reply
    • Julie Menghini says

      December 3, 2016 at 5:15 pm

      Thank you, Jhuls! I can eat this all year long. Thank you so much for co-hosting this week!

      Reply
  42. Sonal says

    December 1, 2016 at 9:42 pm

    I still have to venture into the Chilli zone, Julie…
    Amit eats chili all the time but vein a vegetarian, I don’t get an option. I am so inspired by your chili, I will be trying my hands on a vegetarian chili soon, using the seitan or soy granules for meat..

    Reply
    • Julie Menghini says

      December 3, 2016 at 5:18 pm

      I have a great sweet potato black bean chili too Sonal that would be a great meatless version for you. I love that one too. Thanks for stopping by sweet friend!

      Reply
  43. Suzanne says

    December 1, 2016 at 7:45 pm

    Love chili and love this recipe. It’s so simple and looks delicious.

    Reply
    • Julie Menghini says

      December 1, 2016 at 7:54 pm

      Thank you Suzanne! It is simple and delicious.

      Reply
  44. Sheryl says

    December 1, 2016 at 5:48 pm

    Looks yummy Julie, how large a pot do you need for this?

    Reply
    • Julie Menghini says

      December 1, 2016 at 7:58 pm

      I have a very large stock pot Sheryl. I would guess at least a 9qt? My neighbor cuts this recipe down but I love having all of the extra to put int the freezer. Thanks for stopping by Sheryl!

      Reply
  45. Debbie Spivey says

    December 1, 2016 at 2:51 pm

    I want a bowl!!!

    Reply
    • Julie Menghini says

      December 1, 2016 at 7:58 pm

      You got it Debbie!

      Reply
  46. Mary Pisarkiewicz says

    December 1, 2016 at 2:09 pm

    Delicious! I love this recipe!

    Reply
    • Julie Menghini says

      December 1, 2016 at 2:49 pm

      Thank you Mary!

      Reply
  47. [email protected] says

    December 1, 2016 at 1:15 pm

    Nothing like a good bowl of chili. This looks delicious Julie 🙂

    Reply
    • Julie Menghini says

      December 1, 2016 at 2:50 pm

      Thank you so much, Jess!

      Reply
  48. Liz says

    December 1, 2016 at 12:24 pm

    I have a pot of chili simmering on the stove right now! I’m going to add a pinch of mustard powder to mine—love this idea!

    Reply
    • Julie Menghini says

      December 1, 2016 at 12:48 pm

      It’s crazy the difference it makes Liz! I cooked it into the browning meat. Thank you for stopping by.

      Reply

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ABOUT HOSTESS AT HEART

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Thank you for visiting! I'm Julie and I believe cooking doesn't have to be hard it just has to taste good. Let me show you how to keep it simple and make it fun. Read More....

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