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Nutrition Facts
Serving Size 1 (663g) Recipe makes 6 servings The following items or measurements are not included below: aromatic bitters
Calories 430
Calories from Fat 83		(19%)
Amount Per Serving		%DV
	Total Fat 9.3g	14%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.5g
Cholesterol 93mg		31%
Sodium 761mg		31%
Potassium 1663mg		47%
Total Carbohydrate 40.9g		13%
	Dietary Fiber 10.3g	41%
	Sugars 11.8g
Protein 43.3g		86%
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My Chili

Recipe #85999 | 3 hours | 20 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Hey Jude
Mar 7, 2004

This is my chili and it's good. I serve this with cornbread.

SERVES 6 (change servings and units)

Ingredients

2 lbs extra lean ground beef, coarsely ground if you can get it that way
1 large onion, diced
1 (28 ounce) can tomatoes
1 (15 ounce) can tomato puree
2 (15 1/2 ounce) cans kidney beans, drained
3 tablespoons worcestershire sauce
3 tablespoons aromatic bitters
1 (12 ounce) can beer (or if you're non-alcohol use 1 1/2 cups water)
3 cloves garlic, minced
1 beef bouillon cube
1 teaspoon dried red pepper
2 bay leaves
1 tablespoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon thyme leaves
1 teaspoon oregano
1 teaspoon basil
shredded cheddar cheese
sour cream
coarsely chopped green onion, including tops

Directions

1
Crumble beef into a 5-6 quart pot over medium heat; cook, stirring to break it up, until browned; add onion and cook until soft; stir in tomatoes and their liquid and break the tomatoes up with a spoon; stir in tomato purée, beans, Worcestershire, bitters, beer, garlic, bouillon cube, red pepper, bay leaves, chili powder, coriander, cumin, thyme, oregano and basil.
2
Bring to a boil; reduce heat and simmer uncovered, stirring occasionally, until chili is thick and flavors are well blended, about 2 hours.
3
Skim and discard fat and bay leaves.
4
Serve in bowls with cheese, sour cream and onions.

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Featured Reviews for This Recipe

From: bobo3039

On Oct 13, 2006

I didn't add the kidney beans so decreased the amount of tomatoes added. (I just used one large fresh tomato.) Also took the other reviewer's suggestion and cut back on the bitters. I'm not sure I would make this again as there are some other chilis I like better, but it was a good warming meal for a cold day.

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From: San Marcos Sunshine

On Oct 3, 2005

This is MY Gold Standard chili recipe as well..I found it in Sunset at least 20 years ago, called “Not- Just- Any -Chili –Chili”. You're wrong, Jude...it's not good, it's GREAT! I usually use part hot sausage (like Jimmy Dean) instead of all beef. I also find the 3 T. bitters a bit too much...1/2 that amount works for me. I've never found a 15 oz. can of tomato puree, so I add an entire 28 oz. can instead and a 28 oz. can of crushed tomatoes. Who needs left over puree? I also like a variety of beans...kidney, pinto, black, red...whatever. (Forgive us our sins, Texans.) Loving hot & spicy, I add chipotle in adobo and chopped jalapeno as well. My trick for eliminating the excess fat is to push the meat aside after browning and scoot a couple scrunched up paper towels around the pan bottom with a wooden spoon. Discard the towels and the grease goes bye bye. And, don't forget the hot pepper jelly with the cornbread! This is fine comfort food fare, and not just any ol' chili, by golly!

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