Willie's Chili

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"A culinary experience with a blend of spices and just the right flavor of down-home Texas goodness. Jalapenos may be added for a little more spice."
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2 h 50 m servings 212 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 455 mg
  • 18%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. Soak onions in water in a large bowl until the water takes on some of the onion flavor, at least 1 hour.
  2. Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned completely, about 10 minutes.
  3. Stir onion-and-water mixture, diced tomatoes, and diced tomatoes with green chile peppers with the beef in the pot; bring to a boil, reduce heat to medium-low, and simmer for about 90 minutes.
  4. Stir paprika, chili powder, sugar, seasoned salt, garlic powder, cumin, marjoram, and cayenne pepper into the liquid until dissolved; continue to cook at a simmer for 1 hour more.
  5. Stir cornmeal into the chili, 1 tablespoon at a time, simmering for a minute to check consistency before adding the next.



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