Down and Dirty Garlic Chili

Down and Dirty Garlic Chili

10 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m

“This recipe is something I will whip together on nights when spaghetti just won't cut it, but time is a commodity worth more than gold. There are only two in my family, but that just means plenty of yummy leftovers. Serve this chili with cheese on top and a thick slice of homemade sourdough bread and you've got a winner. The measurements are approximations since I'm more of a shake and dab type of cook, but this is generally right. This gives more kick than you might think, so be lenient with the pepper flakes if you are serving kids!”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat a large saucepan or Dutch oven over medium heat. Add ground beef, and cook until evenly browned. Stir occasionally to crumble. Season the beef with chili powder, onion flakes, cumin, paprika, garlic and red pepper flakes, and mix well.
  2. Pour in the tomatoes, chili beans, and tomato sauce. Reduce heat to low, and simmer for at least 30 minutes, or longer for thicker chili. Season to taste with salt and pepper.

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Reviews (10)

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I thought this chili was amazing! It's very simplistic and basic which makes it easy to add ingredients to your liking. I added 2 cubes of beef bouillon, a whole onion in place of the flakes, 2 chopped carrots, 1 T of yellow mustard and 1 can each of kidney and black beans.



Down & Dirty Garlic Chili Haiku: "Needs more of something. The title is misleading. Maybe more beans too?" I agree w/ another reviewer that, despite the recipe's cute title, it doesn't call for any more garlic than any other chili recipe that I've made. I also didn't find it to be spicy at all, and I even used fire roasted garlic diced tomatoes. The only thing that I changed was swapping onion flakes for diced onion that I sauteed w/ the beef. It's a nice, basic chili, that in my opinion, needs a better ratio of beef to beans, more garlic (to suit its title), and more heat.



I was pleasantly surprised by this recipe. I think the recipe name is a bit misleading though; I don't think there is any more garlic in this than in any other chili I've made (maybe even less, in fact). Having said that, this chili has great flavor. I followed the recipe, but also added a can of sliced mushrooms and some water (with a cube of bouillon) as we like our chili with a bit more liquid. Served it topped with shredded cheddar and pickled jalapenos. Thank you :)

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Amount Per Serving (4 total)

  • Calories
  • 321 cal
  • 16%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 33.2 g
  • 11%
  • Protein
  • 34.3 g
  • 69%
  • Cholesterol
  • 75 mg
  • 25%
  • Sodium
  • 1484 mg
  • 59%

Based on a 2,000 calorie diet



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Easy Chili I


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Easy Chili