Melanie's Chili

Melanie's Chili

51 Reviews 6 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Melanie

“This chili is so easy to make and is so good! Trust me. To make a double batch, double everything except the meat and onion. Use 1 can each of pinto and kidney beans, that is how I normally make it.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large saucepan over medium-high heat, cook beef and onion until meat is no longer pink. Stir in tomatoes, tomato sauce, beans, chili powder, cumin, cayenne and garlic. Cover, reduce heat and simmer 20 minutes.

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Reviews (51)

Rate This Recipe


Very good, simple chili with just basic ingredients. Our family of five devoured it and needed more. I recommend doubling it as she suggests, but use all kidney beans... yum!



I doubled the recipe, but instead of 2 cans of tomato sauce, I used 1 can tomato sauce and 1 can of petite diced tomatoes. I also used 2 cans of Kidney beans instead of pintos, because that it what I had in the pantry. Delicious!



This is better than my mom's chili. Its quick, simple, and absolutely delicious. My husband raved about this.

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Amount Per Serving (6 total)

  • Calories
  • 452 cal
  • 23%
  • Fat
  • 13.3 g
  • 20%
  • Carbs
  • 54.2 g
  • 17%
  • Protein
  • 30.1 g
  • 60%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 524 mg
  • 21%

Based on a 2,000 calorie diet



previous recipe:

Justin's Hoosier Daddy Chili


next recipe:

Slow Cooker Chili II