Two-Hour Chili

Two-Hour Chili

Course: Entree, SoupDifficulty: Beginner


Prep time


Cook Time2 hours

There’s nothing quite like a bowl of steaming chili on a brisk fall evening. This is one of our favorite recipes because it’s easy to mix and match different flavors if we want.


  • 1 Lb Ground pork

  • 1 Lb Ground hamburger

  • 1 Cup Purple onion, chopped

  • 1 Cup Green bell pepper, chopped

  • 2 Cans Chili beans We use mild.

  • 1 Tbsp Chili powder

  • 1 Tbsp Cumin Or cayenne for more heat

  • 1 Tsp Salt

  • 1 Tsp Pepper

  • 1 28oz can Diced tomatoes

  • 4-8 Cups Beef broth – I don’t use all of it because we like thicker chili.

  • 1 6oz can Tomato paste


  • Brown the pork and beef. When the meat is browned, drain well and place in a large stockpot.
  • While the meat is cooking, saute the onion and bell peppers.
  • Add the sauteed onions, peppers, and all other ingredients to the stockpot with the meat and bring to a boil and then reduce heat to medium.
  • Allow to cook for at least two hours on medium heat, stirring often.


  • To make the chili go further, we sometimes add pasta. It works best to boil the pasta separately and add it individually to the bowls if you aren’t sure you’ll eat it all. Leftover pasta in the chili can get too soft.
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