I can’t think of anything more comforting than a hot bowl of soup on a chilly Fall or cold winter day. Soup just seems to warm the soul and I don’t think I’ve met a soup that I didn’t like. One of my favorites is Chili and I’ll have to admit I’m not a hot and spicy chili person, but that’s what’s great about chili. You can make it as mild or spicy as you want.
Now let’s talk about this particular chili recipe. If you’re someone who likes your chili on the thin side or with nothing but meat added to it, then this recipe may not be for you. However, if you like your chili nice and thick and totally loaded with lots of ground beef, beans, and chunky tomatoes, then you’ve come to the right place. This is a great tailgate chili to serve when having friends over to watch the game. It’s great to eat by itself or with cheese and onions on top. It’s great any way you choose to eat it. I love to scoop it up with large Frito corn scoops.
This recipe is pretty straightforward, so no need for a lot of illustrations. Here’s a quick overview…
- Brown some ground beef, onion, and garlic in a dutch oven or soup pot and drain.
- Add spices, tomato sauce, tomatoes and a tiny bit of sugar and simmer for 10 minutes.
- Add beans and simmer for a few minutes more.
Note: If you have a picky eater who doesn’t like chunks of tomatoes, simply puree them in a blender first. I sometimes do this for picky eaters in my family.
Note: This recipe calls for 1 tablespoon of chili powder, which is on the mild side, but feel free to add more. Let the chili simmer for a few minutes and do a taste test before adding any additional chili powder. This recipe also calls for chili beans. I use mild, but again, you can you the medium or hot and spicy beans if you prefer, to kick up the heat.
Make this “Chili” on a “chilly” day and enjoy!!!Print
A thick, hearty, fully loaded Chili with a perfect blend of spices!
- 1 large onion, diced
- 2 teaspoons minced garlic
- 1 1/2 – 2 pounds ground beef
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Chili powder (for mild), more for hot
- 1 teaspoon ground cumin
- 1 teaspoon marjoram
- 1 tablespoon sugar
- 1/4 cup water
- 1 can Brooks Just for Chili tomato sauce, or your choice
- 2 cans Brooks Just for Chili diced tomatoes, or your choice
- 2 cans Brooks Mild Chili Beans, (medium or hot)
- 2 cans Brooks light red Kidney beans, drained
- Dice the onion. Add the onion, garlic and ground beef to a dutch oven or large skillet. Saute the mixture over medium heat until the ground beef is nicely browned and remove from heat. Drain off the grease.
- Add the dutch oven back to the heat. If using a skillet, transfer the mixture to a soup pot. Add the spices, sugar, Worcestershire sauce, tomatoes, tomato sauce and 1/4 cup water. Simmer for about ten minutes.
- Add the chili and kidney beans and mix in with a wooden spoon. Simmer for about ten more minutes and turn off heat.
- Serve hot in soup bowls with your favorite toppings, but it is excellent without any toppings.
- This is a great thick chili for scooping up on Frito scoops!
- Can sizes are 14.5 – 15.5 ounce
- Serving Size: 6