This is my husband’s super secret chili recipe that I convinced him to allow me to share.
Unfortunately, the deal was I couldn’t disclose one secret ingredient to REALLY make this the best chili ever, but it is still a super good chili!
Feel free to get creative, add more of your ingredients, up the spiciness, whatever you like!
Toppings we have enjoyed are sharp cheddar cheese, sour cream, pickled jalapenos, the sky is the limit!
Chili Recipe with Dried Beans
This is my husband's super secret chili recipe! It's perfect as a freezer or slow cooker meal!
Ingredients
- 2 lbs ground beef browned
- 1 large onion diced
- 1 lb kidney beans Cook 1lb of kidney beans (see notes below). Or use 3 15.5oz cans kidney beans.
- 2 cans diced tomatoes undrained
- 2 cans rotel undrained
- 1 packet onion soup mix
- 3 TB Chili Powder When serving to kids, I usually back off to 1TB. You can also add more to your taste!
- 2 tsp cumin
- 3 TB salt
- 1 TB pepper
- 2 TB oregano
- 1/2 tsp liquid smoke omit if using smoked paprika
- 3 cloves garlic minced
- 1/4 cup brown sugar or sucanat
- 2 tsp paprika you can use smoked paprika. If smoked paprika is used, omit liquid smoke.
- 2 TB onion powder
- 4 cups water
Instructions
- Brown ground beef, drain
For Stovetop:
- To drained ground beef, add all of the ingredients. Stir together. Bring to boiling on stove. Once boiling, lower temp to a simmer. Simmer for at least 30 minutes.
For Slow Cooker
- Brown ground beef and drain. Add beef and all ingredients to slow cooker. Mix together. Cook on low for 6-8 hours or on high for 3-4 hours. *see note below if you choose to add dried beans to slow cooker instead of cooked*
Notes
To cook 1lb of dried beans OR 1 1/2 to 2 cups of dried beans:
Soak if you desire. Once ready to cook, add enough water to cover beans by 2-3 inches of water. I don't add any salt or anything to the beans used for chili because of all the seasonings going in. Cook for about 1 - 1 1/2 hours on stove top until done. If adding dried beans to slow cooker instead of cooked beans: add an additional 10 cups of water to slow cooker. I tend to not do this because I do NOT want my meal to burn due to not having enough water in slow cooker! To freeze chili:
Cook chili as normal, then let it cool completely. Place in Ziploc bags or whatever container you like and freeze! Will keep in freezer 3-4 months.
Soak if you desire. Once ready to cook, add enough water to cover beans by 2-3 inches of water. I don't add any salt or anything to the beans used for chili because of all the seasonings going in. Cook for about 1 - 1 1/2 hours on stove top until done. If adding dried beans to slow cooker instead of cooked beans: add an additional 10 cups of water to slow cooker. I tend to not do this because I do NOT want my meal to burn due to not having enough water in slow cooker! To freeze chili:
Cook chili as normal, then let it cool completely. Place in Ziploc bags or whatever container you like and freeze! Will keep in freezer 3-4 months.
Tried this recipe?Let us know how it was!
This recipe sounds great, mine hasn’t been good lately. Can’t wait to try.
You were right that is the best recipe I won second place on it it’s at the church I go to I’m gonna try that recipe again because they got so many compliments on it
love it!! CONGRATS on second place!!!
Is this recipe one I can use if I want to ‘can’ my chili?
I honestly do not know. I THINK all the ingredients are safe to can, but I would have to double check.