top of page


Prep Time:

10 minutes

Cook Time:

2 hours to all day




About the Recipe

Classic ground beef chili


  • 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, rinsed

  • Chicken base and water to make broth (optional)


  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 packet ONLY, stir well. 

  5. This is the thing - I never, ever use any of the rest of the kit. The chicken base makes it salty enough, I don’t like it too spicy and the Rotel tomatoes makes it spicy enough, and I only add the masa if the chili is being used for chili dogs or serving others who prefer a thicker consistency.

  6. 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.

Chili isn’t chili without corn bread. I say cheddar biscuits might be just as good ;-)  You can also serve with corn chips, oyster crackers (I don’t know why they call them oyster crackers - there’s no oysters in them - just sayin’), sour cream, green onions, cheddar cheese.

Here's a recipe for the seasoning mix if you want or need to make your own. The packet is becoming more and more difficult to obtain these days.

Eat it your way. LOL

Freezes well.


bottom of page