Jan's Chicago Chili Recipe

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I have tweaked and developed this recipe over 30 years. I think you will love it, as does all my family. It is a complete, healthy and satisfying meal.

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Cook time:
Servings: 24 1.5 Cups each
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Ingredients

Cost per serving $1.37 view details
  • 4 pounds of Ground Beef, get the best beef you can afford
  • 1 pound of Ground Pork
  • 8 medium SWEET Onions (Vandalia’s are the best, but when not in season, do the best you can), chopped very small
  • 2 Green Peppers, chopped very small
  • 2 Large ribs of Celery, chopped very small
  • 1 bottle of Chili Sauce (by the ketchup section) (**secret ingredient)
  • 4 Cans (1 pound, 12 oz each) of DICED tomatoes (7 pounds total)
  • 8 Cans (15 ½ oz each) beans, (8 pounds total), DRAINED! I usually get 2 cans each of light red kidney beans, dark red kidney beans, pinto beans, and black beans
  • 1 Can (15 oz) Tomato Sauce
  • ¼ C finely diced jalapeno peppers, (the kind you put on nachos, secret ingredient)
  • ¼ C sugar (**secret ingredient)
  • 4 T FRESH Chili powder (don’t spoil your recipe using old spices, just not worth it)
  • 2 T Kosher Salt (I only use Kosher Salt for everything…no plastic in it like Morton’s)
  • 1 T FRESH Garlic powder
  • 1 T Cinnamon

Directions

  1. (you can adjust any of the spices for your individual preference)
  2. Cook and stir ground beef and pork in a large fry pan.
  3. When brown, I take an old fashion turkey baster to suck out all of the fat, you will suck off about 1 ½ C of fat that you do not want in your chili!!
  4. In ¼ C olive oil, sauté onion, peppers, and celery in VERY LARGE stock pot till veggies are tender.
  5. Add meat to that VERY LARGE stock pot.
  6. Stir in Chili Sauce, diced tomatoes, reserved bean liquid, sauce, and seasonings. Do not add beans at this time.
  7. Heat to boiling, reduce heat and simmer for 3 hours, uncovered.
  8. Now add beans.
  9. Simmer, stirring occasionally, about 30 minutes or until desired consistency.
  10. Note the wonderful fragrance throughout the house!!! Might even get strangers knocking on your door!
  11. Makes 24 servings (1 ½ cups each) or about 8 Quarts. Freezes great for those drop in guests!
  12. Top with shredded cheese, chopped green onions and/or fresh Jalapenos, and Oyster crackers.
  13. Serve with GREAT French (Baguettes) bread/butter and a great beer!
  14. Think of me when you partake and I will be forever happy!!
  15. I live to cook!!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 189g
Recipe makes 24 servings
Calories 254  
Calories from Fat 154 61%
Total Fat 17.14g 21%
Saturated Fat 6.67g 27%
Trans Fat 0.0g  
Cholesterol 66mg 22%
Sodium 469mg 20%
Potassium 406mg 12%
Total Carbs 7.15g 2%
Dietary Fiber 1.1g 4%
Sugars 5.34g 4%
Protein 17.27g 28%
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