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.
Why isn’t chili called soup or stew? Chili is chili and that’s just the way it goes. There are probably as many chili varieties 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 or 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 and the spice packet from the 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.
I’ve entered it into our neighborhood chili contest and it won every time. 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.
Oh and the secret ingredient is…..that 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.
Don’t have time to make it now? Pin it for later!
- 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
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In a large skillet or dutch oven, brown hamburger with onion and yellow mustard. Brown in batches if necessary. Drain excess grease.
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Combine meat and all of the remaining ingredients in a large stockpot.
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Simmer until all flavors are combined.
**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. ****Chili may be frozen in reclosable bags or airtight containers.
Maybe I didn’t really win the neighborhood contest but the neighbors like the idea of me making this chili each year and I don’t mind sharing.
Still looking for great soup recipes? Check these out!
Sweet Potato and Black Bean Chili
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