Beef Chili Recipe

Frank’s Beef Chili Recipe:


2 tbls. virgin olive oil
1 large Spanish onion
1.5 lbs of ground beef chuck
2 cans 15.5 oz. dark red chili beans
2 cans 15.5 oz. of water
1 can 8 oz. organic tomato paste (nothing added)
2 level tbls. chili powder
2 tbls. apple cider vinegar
Optional – 2 or 3 dashes of ground cayenne red pepper (if desired to make chili chemically hot)
1 tsp. of table salt (or to taste)


Add olive oil to a medium-sized stock pot and set stove to medium heat
Dice large Spanish onion and add to oil and simmer
Add ground beef chuck and brown the beef in the onion and oil
If desired, drain and discard the excess oil from the beef
Rinse and strain the dark red kidney beans with water to remove detergents and syrups
Add the kidney beans to stock pot
Add water to the pot (2 or 3 of the 15.5 oz. cans of the water)
Add 8 oz. of tomato paste
Add 2 level tbls. chili powder to pot
Add 2 tbls. apple cider vinegar to pot
Optional – Add a couple dashes of ground cayenne red pepper to your own taste (be careful because it can get very hot and the pepper changes the taste of the chili)
Stir this entire mixture
Simmer on stove at medium-low to medium for 45 minutes to 1 hour, stirring often to prevent sticking
Add a little more water during cooking (if necessary to maintain desired consistency and prevent sticking)
With 20 Minutes cooking time left, taste the chili to see if you want to add another 1/2 tbls. of chili power and/or another 1/2 tbls. of apple cider vinegar to your desired taste.
Add approximately 1 level tsp. of table salt (or to your desired taste)

Copyright 2012 (frank), All Rights Reserved

Print Friendly, PDF & Email