easy, homemade man chili

I kind of hate to admit this, but there are just some things that my husband does better than me in the kitchen.

And I have to say it, chili is definitely a win for him!

Maybe it’s because he has just eaten a lot more chili in his life, but I can never quite seem to keep mine from being too…  different.

I can’t leave well enough alone, and in many cases that’s ok, but for a good, classic man-chili, simple is better!

Andrew made a huge pot of this last week and we finished it off in a matter of days.

And last night, we (and by we, I mean my pregnant chili-craving self) decided he should make another big pot!

You could definitely cut this recipe in half if you don’t want a large amount, but this is a great dish to feed your freezer with for future meals… so why not get out the big pot and have another meal waiting for you?

Oh, and the spice measurements?  Totally subjective.  We like things spicy around here, so we use quite a bit.  If you’re making this for the first time, or you’re just not sure, start small and you can always add more later!

easy, homemade man chili


  • 2 pounds ground beef
  • 1 large onion, chopped
  • 8 cups (or 4-15oz cans or 2-28oz cans) tomato sauce
  • 8 cups (or 4-15oz cans) beans (we like 2 kidney, 1 pinto and 1 black or garbanzo!)
  • 1/4 cup chili seasoning (your favorite brand, or homemade)
  • salt & pepper, to taste
  • chipotle or cayenne pepper, to taste
  • chopped fresh or canned jalapeño peppers, to taste


In a large dutch oven or stockpot, brown the beef: breaking it apart into large chunks and cooking until there is no more pink. (You don't want to break up the meat into tiny bits, thick chunks the size of your thumb or a bit larger at the smallest!) As the meat cooks and browns, season it with salt & pepper and about half of the chili seasoning blend.

Here's the trick for the onions: Add them a little bit at a time, starting with when you brown the meat, and saving a little bit for the very end, so that there are different textures of onions all throughout the chili. Some bits will be very soft and sweet and others will have a little more bite to them!

(If your meat is on the fattier side, drain off some of the excess fat before continuing.)

Once the meat is cooked through, stir in the rest of the ingredients. Bring everything to a boil and then cover and simmer on low as long as you'd like! (Chili only tastes better the longer it simmers, so this is a perfect meal to make a day or two before and reheat in the slow cooker!)

Serve hot with shredded cheese, sour cream and corn chips if you're like me... or eat it plain if you're a purist like my husband! :o)



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