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Prep Time:

Cook Time:

Prep 20 minutes; simmer all day or just a couple hours to get the beans soft.




About the Recipe


  • 1 1/2 - 2 pounds ground meat - I use ground beef but you can choose whatever you prefer

  • 1 can Rotel original tomatoes

  • 1 can petite diced tomatoes

  • 1 can crushed tomatoes

  • 1 onion, chopped

  • 2 cans light red kidney beans, drained and rinsed

  • Chicken base and water to make broth (optional)

Homemade chili mix:

  • 1/4 cup chili powder

  • 1 tsp garlic powder

  • 1 1/4 tsp dried Oregano

  • 1/2 tsp paprika

  • 1 1/2 tsp cumin

  • 1 1/4 tsp salt

  • 1/4 tsp cayenne ground


  1. Brown the ground beef and onion, drain.

  2. Add all the tomatoes and beans. Stir well.

  3. If you want your chili a little more soupy, add 1-2 cups chicken base dissolved in water (to make broth) until it reaches the consistency you want.

  4. Add the seasoning, stir well.

  5. Let simmer on low for a few hours, stirring from the bottom often so it doesn’t stick. It can simmer for an entire day, or you can refrigerate it and heat it up the next day. It takes several hours of simmering to cook the beans as soft as we like them.

Note: I used to use Carroll Shelby's Chili Kit, but it is becoming more and more difficult to find. I never used any of the kit beyond the seasoning - the chicken base provides plenty of saltiness and I don't like my chili thick. So making my own seasoning mix works for me and saves money!

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