Semi-homemade Chili

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This hearty chili recipe is perfect for warming up on chilly days or for feeding a crowd during gatherings. Packed with flavorful ground meat, an array of beans, and a rich tomato base, it’s a comforting dish that’s easy to make and even easier to enjoy. Whether you’re serving it as a weeknight dinner or as a game day favorite, this classic chili is sure to satisfy everyone’s cravings. So grab your largest cooking pot and get ready to simmer up a big batch of deliciousness!


  • 3 lbs Ground Meat (beef or turkey)
  • 1 large White Onion, finely chopped
  • 1/3 cup Chili Powder
  • 1/4 cup Black Pepper
  • 1/8 cup Garlic Powder
  • 1 64 oz bottle of Tomato Juice
  • 4 cans of Kidney Beans (15 oz each)
  • 2 cans of Pinto Beans
  • 2 cans of Black Beans
  • 2 cans of Diced Tomatoes
  • 4 cans of Tomato Sauce
  • Additional Tomato Juice as needed
  • Shredded cheese, for topping
  • Sour Cream, for topping


  1. In a large cooking pot, brown the ground meat until cooked through.
  2. Add the chopped onion and sauté until translucent.
  3. Stir in the chili powder, black pepper, and garlic powder, mixing well with the meat and onions.
  4. Pour in the entire bottle of tomato juice.
  5. Add all the cans of beans, diced tomatoes, and tomato sauce into the pot.
  6. If necessary, top up with additional tomato juice to reach desired consistency.
  7. Allow the chili to simmer on low heat for at least 3 hours, stirring occasionally.
  8. The chili can be kept on simmer for longer if desired before serving.
  9. Serve hot, topped with shredded cheese and a dollop of sour cream.

Recipe Notes:

  • This recipe yields a generous amount of chili, perfect for storing during the colder months. Any leftovers can be frozen and reheated when needed.
  • For an extra kick of heat, consider adding a small amount of Pure Cap, but use caution as it is very potent.

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