Emily's Famous Chili

Emily's Famous Chili

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"This is a spicy but flavorful chili made with meat! Children may want to eat something else for dinner because this is just too spicy! Dollop some sour cream on top when serving to soften the blow to your tastebuds when you experience my chili masterpiece!"
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1 h 20 m servings 295 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 649 mg
  • 26%

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.

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  • Prep

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  1. In a large pot over medium-high heat, cook beef until brown. Drain and return to pot. Stir in onions, bell peppers and jalapenos and cook until tender. Stir in garlic and cook 1 minute more. Season with chili powder, cumin, salt and pepper. Stir in the tomato paste and kidney beans with their liquid.
  2. In a food processor or blender, puree the tomatoes with the chipotle peppers until smooth. Stir into the pot with 3 cups of water.
  3. Combine the remaining 1 cup water with the flour in a jar and shake to combine. Pour into the chili and stir in the vinegar. Simmer about 45 minutes before serving.


  1. 101 Ratings

Most helpful positive review

This is now my new chili recipe! Delicious! I halved the recipe and substituted a bottle of beer for equal part of water and used half kidney beans and half pinto-in-chili sauce beans. I like...

Most helpful critical review

This was good but spicy. I left out the jalapenos and was still barely able to eat it. The flavor was great but it was more of a soup or a stew then chili. I would recommend cutting the water in...

This is now my new chili recipe! Delicious! I halved the recipe and substituted a bottle of beer for equal part of water and used half kidney beans and half pinto-in-chili sauce beans. I like...

What a kick *SS Chili!! My wife and I love a good hot Chili and this surely did the trick. It was Hot and flavorful. Wouldn’t recommend it for kids though (too hot) Emily if you read this rev...

I left out the chipotle peppers, because I didn't have any. I added a little more salt and pepper and didn't puree the tomatoes because I like tomato chunks in my chili. We topped it with shred...

Holy ****! They aren't kidding, this really is hot! I can eat just about anything, but next time I'll remove the chipotle seeds to make this a little more enjoyable. The flavor is excellent, ...

My husband and I made this on Sunday and it was perfect!! We didn't put in the whole can of chipotle peppers because we knew it would be too hot for our taste. This was a very good recipe so ma...

I like my chili hot, and a big bowl of this really took care of business. I may use the recipe for our annual chile contest at work!

INcrediable, havent finished it yet but its already great!!! already a little warm and I only added half the chilli powder and havent added the hot peppers... DAMMM!!!

I got rave reviews on this chili! I served it for an open house this fall, I couldn't have picked a better recipe!

Emily, thanks for posting this recipe! I made it for my company's Christmas potluck luncheon and everyone raved. You know it's a great recipe when the guys ask for the recipe. Thanks!

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