Toasted Chili Chili


I've been making the same chili, and getting raves, for years. I've tossed that recipe out, and will use this from now on.

Modified from: Easy Texas Chili

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1 h servings
Serving size has been adjusted!
Original recipe yields 16 servings

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  1. Cook and stir the beef in a large pot over medium heat until the beef is brown, about 10 minutes. Drain.
  2. Heat chili powder and red pepper flakes in a large skillet over medium-high heat for about 2 minutes. Add to pot with beef.
  3. Return skillet to heat, heat oil, then add onion and saute until golden brown, about 5 minutes. Add bell pepper and jalepeno, cook until tender-crisp, about 3 more minutes.
  4. Add adobo, cocoa and garlic powder to beef, stir well. Add tomato paste and stir until well-combined. Add 6 cans water, stirring after each can, until the sauce is smooth.
  5. Add beans, onions and peppers to pot. Stir. Bring mixture to a slow boil; cover and reduce heat. Simmer at least 30 minutes, stirring occasionally. This chili can be simmered for several hours; the longer the better.


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