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Killer Chili

Killer Chili


"This chili is just right for the bold and the timid. It has some heat, but not too much for everyone to enjoy."
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2 h 45 m servings 312 cals
Serving size has been adjusted!
Original recipe yields 25 servings


  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 679 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and set aside.
  2. Heat a large stock pot over medium-high heat and cook and stir the ground beef until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the bacon and minced garlic. Reduce heat to medium-low and stir in the red wine, diced tomatoes, and tomato sauce.
  3. Heat the vegetable oil in a skillet over medium heat. Stir in the green bell peppers, celery, and chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir onion mixture into the stock pot. Increase the heat to medium-high and bring to a near boil. Mix in the kidney beans, white beans, and black beans. Season with chili powder, brown sugar, cumin, paprika, Italian seasoning, vinegar, basil, dried minced onion, parsley, red pepper flakes, oregano, hot pepper sauce, salt, and pepper. Reduce heat to medium-low and simmer for 1 hour 30 minutes, stirring often.

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Read all reviews 14
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A winner. The list of ingredients was intimidating but we put it together and simmered it down to a very nice meal. Cutting the portion to 9 created almost a full gallon. More actual flavor t...

Awesome chili, even better left over

This chili is absolutely fabulous!! Wouldn't change a thing! What else you got to offer us?

Very good! I cut the recipe down to 4 servings and because of this I only needed one can of beans so I went with the classic kidneys. The reason it doesn't get 5 stars from me is that there wer...

Really good chili! I used green chiles in the chili and subbed grape juice and red wine vinegar for the wine. I changed the servings from 25 to 12 but still used a pound of bacon. This recipe...

This had a wonderful robust flavor. I only left out the brown sugar. Oh, and added extra garlic :)

This is a terrific chili....made a day ahead. I made it in advance yesterday and I didn't think much of it then. Fast forward today.....YUMMY! My only change was to not overdo the prep. Brown th...

Great Chili. I too was a little afraid of all the ingredients. I had to buy several of them. But it was a great bowl of chili. We make again. Going to freeze some and see how to taste later.

This has to be the best Chili ever! My entire family just loves this. I have never been able to make a good chili, but this one is the best. A lot of ingredients, was a little intimidating, b...

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