The one about Perfect Chunky Chili.

It's unusually warm outside here in Missouri. Seriously, it was like 70 degrees today. It was the perfect day to enjoy an iced coffee and hang out and not do much. Then dinner rolled around and I was thinking of just going out, but instead I decided to make a big pot of chili. Chili is one of those versatile meals that can be served when it's hot or cold and it still just rocks. I make my chili super chunky. I like for there to be tons of beans, tomatoes, and meat in every bite. My husband is a huge fan of my chili. We both think it's the perfect recipe. Try it out for yourself!

  • 28 Ounce Can of Tomato Sauce
  • 2 Cans Diced Tomatoes, Undrained
  • 2 Cans Kidney Beans, Drained
  • 1 Can Red Beans, Drained
  • 1 Pound Ground Beef or Turkey
  • Homemade Chili Seasoning:
    • 2 Tablespoons Chili Powder
    • 1 Tablespoon Flour
    • 1 Tablespoon Cumin
    • 1/2 Tablespoon Garlic Powder
    • 1/2 Tablespoon Onion Powder
    • 1/2 Tablespoon Sugar
    • 1 Teaspoon Paprika
    • 1/2 Teaspoon Black Pepper
    • 1/2 Teaspoon Seasoned Salt
    • 1/2 Teaspoon Crushed Red Pepper Flakes
    • 1/2 Teaspoon Chipotle Chili Pepper Flakes
    • 1/2 Teaspoon Oregano
    • 1/2 Teaspoon Parsley


  1. In a large stockpot, brown ground meat. You don't need to drain it, this just adds to the flavor of the chili.
  2. Add tomato sauce and tomatoes and homemade chili seasoning. Mix well.
  3. Add beans, mix well.
  4. Heat to boiling. Once boiling, reduce heat and simmer for 30 minutes or more. 
  5. Garnish with oyster crackers, shredded cheese, or sour cream. Or if you're like my husband eat it with a peanut butter and jelly sandwich!



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