The Best Bowl of Chili I've Ever Had...

"I actually took 5 chili recipes and took out all the things I didn't like and kept all the things I did. This has become my very own version of the perfect bowl of chili!"
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by Papa D 1946-2012 photo by Papa D 1946-2012
photo by Phelicia D. photo by Phelicia D.
photo by Diana B. photo by Diana B.
Ready In:




  • Cook ground beef in large frying pan.
  • While cooking, stir and chop beef with spatula to crumble.
  • Continue cooking for about 7 minutes or until the meat is brown and cooked through.
  • Add the onion, garlic, chili powder, salt, cumin, oregano, cayenne, and tabasco.
  • Cook while stirring, until onion is translucent, about 5 minutes.
  • Transfer to large pot. Add the Kidney beans (juice and all), canned tomatoes (juice and all), the tomato paste, jalapenos (yep, juice and all), splenda (or sugar), and beer.
  • Stir well and bring to a boil.
  • Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
  • Top individual bowls of chili with a dollop of sour cream and a generous sprinkle of cheese.

Questions & Replies

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  1. Timothy M.
    Quick question, how much does this make in reference to gallons?
  2. carolallan2005
    On a scale of 1 to 10 how spicy is this chili
  3. Ky O.
    Can i do this in the slow cooker?
  4. Tossato89
    What type of ground beef is best for this recipe, 80/20?
  5. Darlene J.
    Can this be cooked over night in a crockpot if so can you provide directions Thank you


  1. Papa D 1946-2012
    WOW this is absolutely delicious! Great flavor and just the right amount of heat. I made as written with the exception of not adding chopped jalapenos and I didn't see where the taste was compromised. I did simmer covered for about 2 hours stirring occasionally, then simmered uncovered for another 2 hours stirring occasionally, until it had thickened up some. This will be added to my favorite chili recipe folder. Thanks for posting such an awesome chili recipe. Made for Fall 2011 PAC.
  2. Andrew J.
    My work had its annual chili cook-off and I wanted to enter. I had never made chili before so I got online and found this recipe! Through it together last night and brought it into work today hoping it would go over well. Guess what!? I won 2nd place! Everyone told me my chili was so good! This is a great recipe and taste so good. Saving and will start making this more often!!
  3. Sharon S.
    Came in second place in a Chili Cook off last night! Didn't add a sugar substitute and no Jalapenos...still it was unbelievable. The extra 1 lb of meat didn't hurt. Gotta agree, the beer was the secret ingredient to bring it over the top!!!
  4. Taste Hump
    Epic! Make it! Half cayenne if don't like super spice.
  5. Chance W.
    Went to the grocery store with your list. Used Guinness extra stout instead but otherwise followed exactly. Let simmer for about 5 hours after boil off. Best chili I've had yet. Even if I did make it lol


  1. Carrie W.
    I made a few changes... I used a mixture of ground angus and brisket. I used fresh oregano and jalapeños. I also used smoked paprika and chipotle Tabasco. I omitted the sugar and for the beer I used a cold pressed coffee pumpkin ale.. it turned out amazing!! Also we put ours over rice with fresh onion and shredded cheese
  2. boothy41
    slightly less chill powder and cayenne
  3. markameier09
    So we've made this many many times! Absolutely great! I always add one can of fire roasted corn - offsets some of the heat. Also, I use 2lbs vs the 1.5lbs. Then I almost always add two tablespoons of peanut butter(smooth), it makes the chili so rich! And then we bake cornbread and pour the chili on top of it.
  4. Sean M.
    I substituted a small glass of vodka and coke and a tablespoon of brown sugar instead of beer and the Splenda. Savory instead of the Oregano (because that's all I had). I topped it all off with bacon-infused sour cream, home grown chives and a sprinkle of home made Sriracha, line juice and rock salt. And it was awesome! Or at least the vodka thought so??
  5. Alexandra C.
    I didn't have beer on hand, so I substituted it for beef broth and substituted the white sugar for brown to offset it a little bit. I also used my crockpot. First I browned the meat on the stove and seasoned it with salt, pepper, and dried minced onion. Then added everything to the crock pot. Turned out perfect! A good base recipe. I plan to tweak it some more next time I make it by adding green and red bell peppers.


Currently working as a mental health provider for the US Naval Hospital in Okinawa, Japan. I work in Deployment Health - counseling military members returning from war. I was a bartender for 13 years (so the move over to counseling was not too great a leap...) and when I have time, love to write. My passion is travel - especially to tropical locales and eating is also one of my favorite pastimes. As a result of the eating pastime, working out is one of my not- so-favorite, but very necessary, hobbies. I moved to Okinawa Japan 11 years ago (May 2006) and hope to be here until I get tired of the place (after that who knows?!). I love cooking but wish I had a sous chef and a dishwasher to do all the dirty work!
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