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.

15 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?


  14. john marzy — January 26, 2017 at 3:00 pm

    I am in the process of making your chili recipe. The only liquid seems to come from the 2 cans of beans. Is that the only liquid needed?


    • Jamie — January 27, 2017 at 9:01 am

      Hi, John! I use the liquid from the beans and canned tomatoes, but if you find the chili is too thick for your liking, feel free to add some water to thin it out. I hope you enjoy it!

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