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The smell of chili reminds me of snow days and being in the kitchen with my mom. This is not the recipe that I grew up it but it is SO GOOD!!!"


2 tbsp Olive oil, treated
2 lb Beef, lean, ground
12 oz Onion, chopped (about 2 cups)
2 tsp Garlic cloves, chopped
28 oz Tomatoes, canned, peeled and chopped
16 ounce can of Navy beans
12 oz Beer
5 tbsp Chili powder
2 each Jalapeno pepper, seeded and chopped (Optional)
1 tbsp Cumin
2 tsp Paprika
1 tsp Sugar
½ tsp Black pepper, ground
¼ tsp Cayenne pepper
4 oz Cheddar cheese, shredded (about 1 cup)
4 oz Onion, chopped (about 1 small to medium onion)
1 cup Sour cream, lowfat


Heat the oil in 6-quart saucepan.

Add the ground beef, onions and garlic and sauté until the meat is browned.

Stir in the next 8 ingredients and bring to boil over medium-high heat.

Reduce heat to medium-low and simmer, uncovered, about 45 – 55 minutes.

Taste and season with pepper and cayenne pepper, if desired.

Ladle into bowls. Garnish with cheese, chopped raw onion and sour cream.

If you like your chili with beans, you can add 1 to 3 cups of canned navy beans to the pot during the last 20 minutes of cooking time.

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Nutritional Information
Per Serving

no nutrition information available

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