Spicy Chili

Most families enjoy soups, stews and chilis in the winter months, but chili is one of our families’ favorite “winter” meal that is served all year long.  As a matter of fact, I make large batches of chili at least once a month and divide it up and freeze to eat all month long. 

Using the freshest ingredients as possible, organic, always washing the vegetables thoroughly before chopping and cooking lends to amazing flavors.  Many times, I may use ingredients from my garden that I had frozen previously as a time saver.


Spicy Chili (large batch)


♥ 3 lbs cooked and drained Ground Beef

♥ 2 med. sweet onions, chopped

♥ 3-4 stalks celery, chopped

♥ ½ – ¾ cup chopped roasted green chili (Anaheim)

♥ 4-5 larger Roma tomato, chopped with juices

♥ 2 garlic cloves, minced

♥ 45 (approximately) ounces of Pinto beans (canned with juice)

♥ 45 (approximately) ounces of Kidney beans (canned with juice)

♥ 45 (approximately) ounces of plain canned tomato sauce

♥ 1-2 Bell Pepper, small – medium size, chopped (Green, Red, Yellow, Orange or a mixture of all 3)

♥ 3 teaspoons Cumin

♥ 3 TAB Chili Powder

♥ 2 teaspoons black pepper

♥ 2 ½ teaspoons salt

♥ 3 cups water



Add all ingredients to a large stock pot, stirring well.

Bring to a boil uncovered, then lower heat to simmer.

Simmer on low heat stirring frequently for a good 3-4 hours.

Taste test to see if beans, celery and onion are cooked through.  Simmer longer if needed.

Serve HOT with shredded cheddar cheese, chopped green onions and a dab of sour cream for garnish (optional)


If you do not enjoy hot and spicy chili, just cut back on the cumin, roasted Anaheim chili, black pepper and chili powder in the recipe. 

Enjoy and let us know if you tried our recipe.

♥ Jackie