Hearty Chili

If you missed yesterday’s post for homemade chili and taco seasoning, you may want to check it out because today I am using it in my favorite chili recipe. I am a big chili fan, but I am very particular about my chili. I like it to be thick and hearty; none of that watery gruel will be seen in my kitchen. I also like it spicy, not nose running, tears in your eyes hot, just enough kick to awaken your senses.

I also like to load my chili with vegetables such as bell peppers, onion, jalapeno, corn and potatoes. Yes, you read that right, I always toss a large Idaho potato into my chili. I can’t recall what prompted me to place a potato in my chili, but I have been doing it for years and chili just isn’t the same without out it this random addition. That’s one of the great things about chili; you can totally personalize it by adding your own special twist.

One variation that I have been known to do is picking up bread bowls from Panera, or any bakery, and filling them with this chili. Add a sprinkling of shredded cheddar cheese and a dollop of sour cream and you have the perfect meal for a cool, crisp evening. Whether it’s for the big game or a quiet weekend at home, this chili is sure to satisfy even the biggest of appetites.

Hearty Chili

Yield: 8 servings


1 ½ pounds lean ground beef
1 cup chopped sweet onion
1 cup chopped green pepper
1 clove garlic, minced
1 jalapeno, seeded and diced
2 tablespoons homemade chili seasoning (or one envelope chili seasoning)
2 (14.5 ounce) cans diced tomatoes (I use the ones that specify “for chili”)
2 (15 ounce) can kidney beans, undrained
1-2 teaspoons Sriracha or hot sauce of your choice
1 large Idaho potato, peeled and cubed
1 cup frozen corn

-shredded cheese
-sour cream


1. In a large Dutch oven, cook ground beef over medium-high heat until evenly browned. Drain excess grease.

2. Add onion, green pepper, garlic, and jalapeno and cook for 5 minutes, stirring often. Sprinkle meat mixture with homemade chili seasoning (or contents of chili seasoning envelope). Mix seasoning with the meat and vegetable mixture and cook for about 3 minutes, stirring constantly.

3. Add in diced tomatoes, kidney beans, hot sauce and potatoes, stirring to combine. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. Stir in corn the last 15 minutes of cooking.

4. Garnish chili with shredded cheese and sour cream.

13 Responses to “Hearty Chili”

  1. naomi — February 4, 2011 at 4:50 pm

    YUM! I love that you threw potatoes in this! And you are right, this is an “anytime” type of chili!

  2. christina cadden — February 4, 2011 at 5:19 pm

    mm, looks so good!

  3. Jamie — February 4, 2011 at 5:57 pm

    YUM! I’ll be trying this soon!

  4. Sharlene — February 4, 2011 at 6:52 pm

    Chili topped with shredded cheese and sour cream is the ultimate comfort food to me. Looks delicious!

  5. Sherry Greek — February 4, 2011 at 8:27 pm

    I love the large chunks of veggies in it! It looks much more hearty=)

  6. DessertForTwo — February 4, 2011 at 9:27 pm

    I’m not gonna lie here, but I half expect most chili recipes to contain cinnamon, cocoa powder, or other blasphemous stuff. I watched your chili seasoning post and thought ‘so far, so good, but wait til she makes chili with it, then she’ll add the blasphemy.’ But you didn’t! Thanks heavens! I give you the Texan stamp of approval!

    Looks delicious :)

  7. Megan — February 4, 2011 at 10:09 pm

    This chili looks great! I am assuming after I brown the meat, I can put everything in a crockpot and it will still taste good? Please let me know if you have ever done this. I would love to make this on Sunday for the superbowl

  8. Lynn J — February 5, 2011 at 1:25 am

    Looks yummy have to give this a try soon. Thanks.

  9. Katrina — February 5, 2011 at 7:24 am

    Chili is my absolute favorite comfort food!! I love this recipe.

  10. Thanks for the tip about adding a potato. And I love the idea of serving soups in bread bowls, that way you get to eat the yummy soaked bread after.

  11. Barbara | VinoLuciStyle — February 5, 2011 at 3:51 pm

    Potato might seem odd but I know how much I love a baked potato topped with chili so why not? I’m making chili I took to a Super Bowl ‘throwdown’ last year for the game tomorrow. Yes, it won but I’m not sure it was the chili as much as the topping, a lime crema. Just add a bit of fresh lime juice and some lime zest to your sour cream topping…so good! Perfect with the heat you’ve got in this fabulous recipe!

  12. Paula — February 7, 2011 at 1:26 pm

    I think I could eat this all day long, because I love such delicious looking things :)

  13. Angela — November 30, 2011 at 7:55 pm

    This chili sounds awesome! I would love to make this… Would it be possible to do in a crock pot? Brown the meat and throw everything (except corn) into the crock pot, cook on low for 8 hours, then add the corn at the end, cooking an additional 30 mins? Would that work?

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