Chili I
  • Cook

    35 m
  • Ready In

    35 m
Recipe by  Teresa Jeffries

“This is delicious on a cold wintry day. Add fresh cornbread and salad for a great meal.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a 2 quart saucepan, brown hamburger in vegetable oil. Add onion and garlic, and cook until the onion is soft. Pour off any excess fat.
  2. Stir in beans, crushed tomatoes, chili powder, and vinegar. Salt and pepper to taste. Heat to boiling, and reduce heat. Cover, and simmer 30 minutes.

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Reviews (119)

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Awesome! This is the ONLY chili recipe I use! I've found that dry onion soup works just as well as a real onion, only you don't have to chop it! Makes life a bit easier. I cook this in the crock pot on low for 8 hours. Delicious!! Ally



My family loves this chili! It is so quick and easy to make. I omit the vegetable oil. Instead of 2 cans of of kidney beans, I use 1 can kidney beans and 1 can pinto beans with jalepano peppers. For the tomatoes I use one can diced and one can with green chilis.



This is my basic chili recipe though I have modified it with ideas found in other chili recipes. I add 1/4 teaspoon of allspice, a teaspoon of cumin and 1/2 ounce of unsweetened baking chocolate to the seasonings and I add a small can of tomato sauce along with the diced tomatoes. And I cook it all day in the crock pot. Very good and filling. You can also use browned, cubed pork or beef instead of the ground beef.

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Amount Per Serving (8 total)

  • Calories
  • 316 cal
  • 16%
  • Fat
  • 16.2 g
  • 25%
  • Carbs
  • 26.5 g
  • 9%
  • Protein
  • 17.8 g
  • 36%
  • Cholesterol
  • 43 mg
  • 14%
  • Sodium
  • 416 mg
  • 17%

Based on a 2,000 calorie diet



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Quick and Spicy Chili


next recipe:

Slow Cooker Chili