Best Pappys Chili Recipes

EASY HOMEMADE CHILI

Easy Homemade Chili image

Easy homemade chili. Goes great with cornbread or over corn chips for a chili pie! I like to use spicy pinto beans.

Provided by Tobi Hargis

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

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound ground beef
1 onion, chopped
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans
1 ½ cups water
1 pinch chili powder
1 pinch garlic powder
salt and pepper to taste

Steps:

In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

Nutrition Facts : Calories 394.2 calories, Carbohydrate 48.8 g, Cholesterol 45.9 mg, Fat 9.2 g, Fiber 17.9 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 525.6 mg, Sugar 4.4 g

PAPPY'S CHILI

Pappy's Chili image

This recipe originated with my father, Pappy to his grandkids, and I love to make it. Serve it with hot, white rice and garnish with sour cream and shredded cheddar cheese.

Provided by Loretta Hall

Categories Chili

Time 1h30m

Number Of Ingredients 10

Ingredients

1 lb lean ground beef
1 small green pepper, seeded and chopped
1 medium red onion, peeled and chopped
1 c beef broth
1 can(s) rotel tomatoes and chili's, mild (or hot, depending on taste)
2 can(s) tomato sauce
1 can(s) kidney beans, (optional)
1 can(s) tomato paste, italian
1 pkg chili seasoning, (prefer old el paso when you can find it, but mccormick's medium works great, too)
5 dash(es) salt/pepper/seasonings

Steps:

1. In medium skillet, brown ground beef, onion, and bell pepper, and salt/pepper until ground beef is cooked well; drain well.
2. In dutch oven, mix ground beef mixture with all other ingredients. Simmer over medium heat until well heated, then reduce heat and simmer for at least an hour. Chili is ready to eat once it is hot, but it's better the longer it simmers.