Chili

Ingredients

• 4 Pounds80/20 Ground Beef
• 2 CupsOnion, Chopped
• 2 TablespoonFresh Garlic, Minced
• 2 QuartsDiced Tomatoes
• 6 OzTomato Paste
• 1 TeaspoonOnion Powder
• 1 TeaspoonGarlic Powder
• 2 TablespoonsCumin
• 2 TablespoonsChili Powder
• 1 TeaspoonBlack Pepper
• 2 TablespoonSeason Salt
• 1 JarSphagetti Sauce
• 2 (15 Oz Can)Kidney Beans
• 1 (15 Oz Can)Black Eyed Peas
• 1 (15 Oz Can)Pinto Beans
• 1 (15 Oz)Baked Beans
• 1 (15 Oz Can)Chili Beans
• 2 CupsCorn Kernels
• 1 TeaspoonRed Pepper
• 1 TeaspoonWhite Pepper
• 1 TeaspoonCayenne

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Heat a large pot over medium-high heat and add the ground beef along with the chopped onion and minced garlic, breaking the beef apart with a spoon as it cooks.

2. 2

   Cook, stirring occasionally, for 8-10 minutes until the beef is fully browned with no pink remaining and the onions have softened. Drain off excess grease if needed.

   ⏱Start 8:00
3. 3

   Stir in the diced tomatoes, tomato paste, and jar of spaghetti sauce, mixing until smooth and well combined.

4. 4

   Add the onion powder, garlic powder, cumin, chili powder, black pepper, season salt, red pepper, white pepper, and cayenne, stirring to evenly distribute the spices.

5. 5

   Drain and rinse the kidney beans, black-eyed peas, pinto beans, and chili beans, then add them to the pot along with the baked beans (do not drain) and corn kernels.

6. 6

   Bring the chili to a gentle boil, then reduce the heat to low and simmer uncovered for about 1 hour, stirring occasionally to prevent sticking on the bottom.

   ⏱Start 1:00:00
7. 7

   The chili is done when it has thickened and the beans are heated through; taste and adjust salt, chili powder, or cayenne before serving hot.