Good Ole Chili

"This chili is a little on the mild side, not to spicy--full of flavor. If you want it spicy you can always make it that way, The flavor of this chili is better made in advance of serving it. We would make this ahead sitting in the cooler or in the fridge--then pull it out and reheat once it was dinner time."

Prep Time

15 - 20 minutes

Cook Time

20 minutes

Paired With

Main Protein



6 slices of bacon, cut into 1 inches pieces 4 cloves garlic finely chopped, 2 lbs, ground sirloin, 6 oz can tomato paste, 2 T. ground cumin, 1/2 t. cinnamon, 1 t. smoked paprika, 2 cans 15 oz diced tomatoes
2 onions, finely chopped
2 green peppers, seeded and chopped
1/4 c. chili powder
2 4oz cans diced green chilies, mild flavor
2 T, dried oregano
1 can of each 15 oz pinto beans, kidney beans , white beans


in sauce pan cook bacon through, pour out fat add onions, peppers until soft, about 6 minutes or so. Add garlic cook about 1 to 2 more minutes

Add ground sirloin cook, breaking up sirloin, about 5 minutes, drain fat

Pour into large pot 5 qt, add the remaining ingredients, cover and simmer for about 1 hour stirring about every 20 minutes or so, to keep from scorching to the bottom of pan

Remove from heat–can serve now, or let cool and keep cold in fridge or cooler up to 3 days–reheat chili by placing pot on grill/stove