Family Favorite Chili Recipe

This recipe is easily one of my favorite recipes ever. Between the taste itself, and the family memories, it just holds a special place in my heart! When I was growing up, my parents were divorced, and I spent a lot of time with my daddy! Daddy’s girl over here!! Every Tuesday night we would make chili together, and sit on the couch and watch NCIS. Ya, father of the year award…. letting his 8 year old daughter watch a military murder/crime show. LOL!! He’s a Marine… and ya know what they say- “once a Marine, always a Marine”… so, anything to do with the military, we were watching! As many of you know, my dad has since left the country, for good. It came as a bit of a shock… and hurt my heart. A lot. But, he is happy and I am happy for him! Needless to say, I keep the tradition rolling and continue to make chili and watch NCIS every Tuesday! I hope you can make family memories over a bowl of chili, just like I have!

What you need:

•One pot

•1lb of ground beef

•1 large white onion

•1 large can of Cento crushed tomatoes (I refuse to use any other kind)

•2 cans of dark red kidney beans

•2 tablespoons of minced garlic

•2 tablespoons of chili powder (if you saw my instastory, I messed up the measurements.. lol!! So sorry about that! )

•1 tablespoon of dried oregano

• salt & pepper to taste

Now, extras that Jake and I like to add in:

•teaspoon of chili flakes

•2 tablespoons of butter

•1 teaspoon of onion powder or dried onion flakes

•1 teaspoon OR tablespoon(depending on who is making it.. Jake is extra. Lol) of Tabasco sauce

•crushed up saltine crackers

•loooots of sharp cheddar cheese

How to:

Cook beef, chopped up white onion, and garlic in pot, cook until brown. Add can of crushed tomatoes to the same pot, without draining the grease from the beef! Then, add one can of the kidney beans, juice included! Next, put the second can of kidney beans in a blender and blend until it is a purée. Pour that into the pot! Now, add all of the spices and the “extras” to the pot. BUT, leave out the saltines and cheese. Cook chili on low throughout the day until ready to serve. I usually use a Dutch oven and leave the stove on the lowest option possible, for about 5 hours. If it is getting too dry, turn the stove off. Some stove tops are stronger than others. Once ready to serve, top with crackers and cheese!




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Leave a Comment


  1. 10.12.18
    Teresa Christiansen said:

    Family traditions & recipes are the best!

  2. 1.28.19
    Jackie said:

    Hey- just clarifying that it’s 1/3 cup of oregano? It looks like a lot so I want to be sure before I throw it in the pot! Hoping you’ll see this soon!! Xo

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