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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


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.

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  1. Sylvie @ Gourmande in the Kitchen says:

    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.

  2. Katrina says:

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

  3. Lynn J says:

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

  4. Megan says:

    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

  5. DessertForTwo says:

    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 :)

  6. Sherry Greek says:

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

  7. Sharlene says:

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

  8. Jamie says:

    YUM! I’ll be trying this soon!

  9. christina cadden says:

    mm, looks so good!

  10. naomi says:

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