Best Ever Chuck Wagon Chili Recipe -
Best Ever Chuck Wagon Chili Recipe

Best Ever Chuck Wagon Chili

Recipe by  

"A thick and hearty homemade chili with a kick. If you like a thinner chili, add another can of tomato sauce. Serve topped with a dollop of sour cream, shredded cheddar and buttery crackers. You can't stop at just one bowl!"

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Ingredients Edit and Save

Original recipe makes 8 Servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
  2. Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
  3. Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.
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  • Tip
  • You can leave the hot sauce out, and add at the end if you are unsure on how spicy you want it.

Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2005

This turned out great... BUT there should be a warning in the recipe for us beginners- do not slice habanero peppers with your bare hands!! I still can't eat the next morning with my hands- my lips are burning off if I touch them. Washing with soap and water will NOT help. Best bet- wear gloves.

Most Helpful Critical Review
Oct 14, 2006

This chili is extremely bland. No flavor. Liked the peppers and onions though. We added the spices from Flatlander chili and it was much better. Still needed heat though. Would not make it again.

Jan 20, 2010

Good , basic chili. Since it requires 3 cans of tomato sauce I shouldn't have been surprised that it tasted so 'tomatoey'...but I was. Also, be careful with the habaneros. They are evil hot! Don't touch your eyes after chopping them. Of course your fingers will be tingling a little after handling them so I doubt you'll forget. Next time, I'll reduce the amount of tomato sauce and use a variety of peppers.

Jan 05, 2006

I just called my husband to tell him that I couldn't promise there would be any chili left for him for dinner tonight! I did tinker a bit with the recipe, but nothing drastic. I cut the recipe in 1/2 first. I don't like beef, so I use a turkey and sausage mixture for most anything calling for it(1/2 and 1/2), ommitted all peppers, used 1 (15 oz.) can Mexican chili beans instead of kidney beans, used an 8 oz. can of tomato sauce, and added 1/2 tsp of cumin to the orginal spices. It came out absolutely amazing. Thick, a bit spicy (not much b/c I have two small children), and wonderful with Club crackers. No more buying chili in a can for me, ever! Thanks so much for the recipe. I love it!

Dec 04, 2007

Oh boy, this is like the best chili we've ever had. The only thing I did different is I added some brown sugar to take away some of the tomatoeness, but, I always do that to my tomato based dishes. It helps with the taste. We loved it and will be making this again. We're going to buy some hot dogs and serve this over them. Yum!!

Jun 03, 2004

Yum, great recipe. I only used one pound of ground beef and one can of tomato sauce and a can of diced tomatoes, then added some cumin, oregano and a teaspoon of cocoa. I also skipped the habanero and added a sprinkle of ground red pepper instead of the hot sauce. This is great served with tortilla chips and tastes even better the second day. It's great served with a little shredded cheddar and some fresh chopped onion.

Jan 03, 2011

This is a very good recipe. I cooked for football game and people loved it. I added a can of hot rotel tomatoes (drained) to give it an extra kick.

Jan 13, 2011

was reeeeally good. i changed it a little by adding 2 cans of tomatoes and i used a jalapeno because i was afraid of the habanero. my husband and my 2 year old both loved it.


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  • Calories
  • 552 kcal
  • 28%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 31.8 g
  • 49%
  • Fiber
  • 13.4 g
  • 54%
  • Protein
  • 30.2 g
  • 60%
  • Sodium
  • 1955 mg
  • 78%

* Percent Daily Values are based on a 2,000 calorie diet.

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