Chilly Chili

As the weather FINALLY turns colder here in Chicago (not complaining), I decided to ask two of my closest gal pals, Cece and Erin, for their personal favorite chili recipes that help keep them warm during the chilly Chicago winter.  Both recipes were equally simple, warmed us right up, and left an amazing aroma in the apartment.  Chili #1, from Ce, was a sweeter chili and made enough chili for dinner for two with leftovers for lunch the next day.  Chili #2, from Erin, made enough chili for two dinners and two lunches for two people.  I would highly recommend either of these recipes to enjoy on a cold winters night!



1 lb ground beef
1/4 cup Worcestershire sauce
1 medium onion, chopped
1/2 tsp salt
1 lb canned diced or stewed tomatoes
1 tsp sugar
1 lb canned tomato sauce
1 tsp chili powdered
1 lb can dark red kidney beans


Cook meat and onion until lightly browned; drain fat.  Stir in the remaining ingredients, cover, and simmer for one hour.



2 pounds ground beef or beef brisket
3 large cloves garlic, minced
2 large onions, chopped
2 16 oz cans kidney beans, undrained
2 cups water
1 16 oz can tomatoes, undrained and chopped
1 8 oz can tomato sauce
2 tbsp chili powder
2 tsp garlic salt
1 tsp dried whole oregano
1 tsp pepper
1 1/2 tsp ground cumin
1/2 tsp red pepper
hot sauce to taste

optional toppings:
chopped green onions
shredded cheddar cheese
corn chips such as Fritos


Combine ground beef, garlic, and onion in a dutch (or skillet) until beef is browned, stirring to crumble.  Drain well.  Add beans and the next 10 ingredients; reduce heat and simmer, uncovered, stirring occasionally for at least an hour.


2 thoughts on “Chilly Chili

  1. Pingback: Ground Beef and Green Bean Casserole « Ownchef

  2. Pingback: Ground Beef Tortillas « Ownchef

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