Best Grandpas No Nonsense Chili Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRANDPA RON'S AWESOME THREE-BEAN CHILI



Grandpa Ron's Awesome Three-Bean Chili image

I've been making this recipe for the family for many years. It's a great winter time warm up and makes a meal in itself.

Provided by Ron

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h45m

Yield 16

Number Of Ingredients 19

3 pounds ground beef
3 (12 fluid ounce) cans or bottles beer
2 (15 ounce) cans tomato sauce
2 (15 ounce) cans diced tomatoes
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can red beans, undrained
1 (15 ounce) can kidney beans, undrained
2 large white onions, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
½ cup light brown sugar
4 cloves garlic, chopped
2 (1.25 ounce) packages chili seasoning mix
1 tablespoon cornstarch
½ teaspoon ground mustard
1 cup shredded Cheddar cheese, or to taste
½ cup chopped onion, or to taste
1 dash hot pepper sauce, or to taste
salt and ground black pepper to taste

Steps:

  • Heat a large stock pot over medium-high heat. Cook and stir beef until browned and crumbly, 10 to 15 minutes; drain and discard grease. Mix beer, tomato sauce, diced tomatoes, pinto beans, red beans, kidney beans, 2 chopped onions, green bell pepper, red bell pepper, brown sugar, garlic, chili seasoning mix, cornstarch, and mustard into ground beef; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until flavors have blended, about 1 hour.
  • Top each serving with about 1 tablespoon Cheddar cheese, 1 1/2 teaspoons onion, and hot sauce; season with salt and pepper.

Nutrition Facts : Calories 378.8 calories, Carbohydrate 31.2 g, Cholesterol 61.3 mg, Fat 17.1 g, Fiber 6.3 g, Protein 22.4 g, SaturatedFat 7.1 g, Sodium 1060.4 mg, Sugar 12.9 g

GRANDPA'S NO-NONSENSE CHILI



Grandpa's No-Nonsense Chili image

This is my variation on the delicious chili my grandfather used to make. It was the only thing he could cook (besides hot dogs), but he certainly did it right. Make sure you have a large pot to cook it in, 'cause it makes enough to have some now and freeze some for later.

Provided by killrthm

Categories     Turkey Breasts

Time 1h

Yield 10 serving(s)

Number Of Ingredients 18

1 lb lean ground beef
1 -1 1/2 lb extra lean ground turkey
1 (14 1/2 ounce) can whole canned tomatoes
1 (14 1/2 ounce) can stewed tomatoes
2 (15 1/2 ounce) cans dark red kidney beans
1 (15 1/2 ounce) can red kidney beans
1 (15 1/2 ounce) can black beans
1 large yellow sweet onion, rough chopped
3 tablespoons extra virgin olive oil
1 large green pepper, diced
3 -4 stalks celery, chopped
4 fresh garlic cloves, minced
4 tablespoons chili powder
1 tablespoon cayenne pepper
2 tablespoons crushed red pepper flakes
1 (46 ounce) can tomato juice
1/2 cup ketchup
salt and pepper

Steps:

  • In a large stock pot or dutch oven, heat oil until hot. Add onion and garlic, cooking until the onions are opaque.
  • Reduce heat to medium. Add the ground beef, ground turkey and salt and pepper to taste. Using a wooden spoon, work the ground beef and turkey until it is in small pieces. Add the celery and green pepper. Allow to cook for about four minutes, stirring occassionally.
  • Add the chili powder, cayenne pepper and crushed red pepper. Add both cans of tomatoes and all of the beans. Add the ketchup and the tomatoe juice.
  • Reduce heat to low or medium low and allow to simmer for 30 minutes to an hour.

Nutrition Facts : Calories 471.2, Fat 14.1, SaturatedFat 3.7, Cholesterol 65.3, Sodium 762.3, Carbohydrate 55.9, Fiber 15.9, Sugar 12.7, Protein 34.1

GRANDPA'S CHILI



Grandpa's Chili image

Not my grandpa's chili, but a family favorite of a co-worker of mine. Since I made this chili, I never went back to my own family recipe!

Provided by jeswes54

Categories     Beans

Time 1h

Yield 15-20 serving(s)

Number Of Ingredients 13

2 lbs lean ground beef
2 medium onions, chopped
1 (6 ounce) can tomato paste
2 (15 ounce) cans chili beans
1/4 cup brown sugar
1 tablespoon chili powder
1 teaspoon dried celery leaves
1 tablespoon Worcestershire sauce
2 bay leaves
1 dash red pepper powder
1 dash paprika
3/4 cup catsup
salt and pepper

Steps:

  • Brown meat and onions in a skillet; drain off fat. Add all other ingredients, bring to a boil, and then simmer for 30 to 45 minutes. Let stand in refrigerator for 24 hours. Reheat and serve.

Nutrition Facts : Calories 234.3, Fat 6.5, SaturatedFat 2.6, Cholesterol 39.3, Sodium 416.9, Carbohydrate 26.6, Fiber 3.9, Sugar 8.4, Protein 18.1

THE BEST CHILI



The Best Chili image

There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

Steps:

  • Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
  • Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
  • Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
  • Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
  • Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
  • Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
  • Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

GRANDPA'S FAVORITE CHILI



Grandpa's Favorite Chili image

Grandpa passed this recipe down to Mom and now I make it too. Dont tell anyone what the secret ingredient is until they've tasted it...they'll LOVE it!

Provided by Amy Snyder

Categories     Beef Soups

Number Of Ingredients 7

1-1/2 lb ground beef,browned
2-15 oz cans pinto beans
1 onion,chopped
1 green pepper,chopped
6 oz can tomato paste
14-1/2 oz can stewed tomatoes
3 Tbsp baking cocoa

Steps:

  • 1. Combine ingredients together in large stockpot;simmer until beans and vegetables are tender,about one hour.

GRANDPA'S CHILI



Grandpa's Chili image

Serving Suggestions: With cornbread Frito Chili Pie (topped with cheese and onion) All by itself

Provided by Cersten Golden

Categories     Soups

Time 55m

Number Of Ingredients 9

2 lb ground beef (i use 93/7 lean)
1 Tbsp minced garlic
5 Tbsp chili powder
1 1/2 tsp salt
1 tsp cumin
1/2 c chopped onion
8 oz tomato sauce (hunt's canned will do)
2 Tbsp mesa flour
8 oz water, as needed

Steps:

  • 1. Cook beef in pot with garlic and onion until all the meat is brown and the onion is tender.
  • 2. Add Chili powder, salt and cumin to season meat. Stir thoroughly
  • 3. In a small bowl, combine mesa flour and 1/4 cup warm water. Stir until it forms a paste. Add more water if needed. Should be about pancake batter consistency.
  • 4. Add 8 oz can tomato sauce and mesa flour mixture to the meat. Stir thoroughly.
  • 5. Add 8 oz water (more or less as desired. I use less if I'm making it for Frito Chili Pie. More if I'm serving it with cornbread.) and stir. Let the chili simmer uncovered for 4 - 6 minutes, stirring often.

MY PERFECT CHILI NOT TOO SPICY BUT JUST RIGHT



My Perfect Chili Not Too Spicy but Just Right image

I found a recipe and tweaked it to suit my tastes. If you like tomatoes and for your chili to have more of a sweet taste and not too many beans then this is the recipe for you and if your family doesn't care for beans, you can leave them out.

Provided by The Daycare Lady

Categories     Meat

Time 1h35m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

2 lbs ground beef
2 onions, chopped
1/2 teaspoon garlic powder
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons dried oregano
3 tablespoons sugar
4 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans, with liquid
1 (6 ounce) can tomato paste

Steps:

  • Combine ground beef, onion, and garlic powder in large stockpot. Cook and stir over medium heat until beef is brown. Drain.
  • Stir in chili powder, salt, oregano,sugar, tomatoes, tomato paste and tomato sauce. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.
  • Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.

Related Topics